Harissa Tofu Flatbreads with Creamy Butterbean Hummus

These Harissa Tofu Flatbreads with Creamy Butterbean Hummus are a delicious and satisfying vegan meal. The harissa-marinated tofu adds a spicy kick, while the creamy butterbean hummus provides a cool and creamy contrast. Topped with fresh vegetables, these flatbreads are bursting with flavor and perfect for a quick lunch or dinner.

Ingredients:

• 1 package of extra-firm tofu, drained and cubed
• 2 tablespoons harissa paste
• 2 tablespoons olive oil
• 4 flatbreads
• For the Creamy Butterbean Hummus:
• 1 can 15 ounces butterbeans, drained and rinsed
• 3 tablespoons tahini
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• Water for thinning as needed
• Toppings:
• Chopped fresh parsley
• Sliced cucumber
• Sliced red onion
• Cherry tomatoes, halved

Instructions:

In a bowl, combine the cubed tofu, harissa paste, and 2 tablespoons of olive oil

Toss to coat the tofu evenly

Allow it to marinate for at least 15 minutes

Preheat a grill or grill pan over medium-high heat

Grill the marinated tofu for 2-3 minutes on each side until it develops grill marks and is heated through

Remove from heat and set aside

To make the Creamy Butterbean Hummus, place the butterbeans, tahini, minced garlic, lemon juice, and olive oil in a food processor

Blend until smooth, adding water as needed to achieve your desired creamy consistency

Season with salt and pepper to taste

Warm the flatbreads on the grill for about 1 minute on each side until they are slightly charred and heated through

Spread a generous amount of the Creamy Butterbean Hummus onto each flatbread

Top the hummus with grilled harissa tofu, sliced cucumber, sliced red onion, cherry tomatoes, and chopped fresh parsley

Fold the flatbreads in half, serve hot, and enjoy!