Pirate Mapo

  • 200g firm tofu
  • 200g silken tofu
  • 3 tsp dried apricots (Core Green)
  • 3 tsp chopped kalamata olives
  • 1 tsp of grated ginger
  • 1 tsp garlic (Vegbox)
  • 3 tsp onions (Vegbox)
  • 1/2 tsp Harissa (more or less to taste)
  • Salt to taste
  • Coconut oil for frying

Mash silken tofu with harissa, olives, ginger, dried apricots, (wild) garlic and onion. Cut firm tofu in rough cubes and fry in coconut oil until brown and crispy on the edges. Add the silken tofu mash and stir-fry for a few minutes. Cool down, store in airtight container and keep in the fridge overnight. Serve with rice, grains or rough crackers.


This recipe is part of 🍴Food Futures > Tasting Tomorrow