Root vegetables and escarole with tofu
Prep Time: 15 minutes
Cook Time: 12 minutes
Keywords: gluten-free low-carb soy-free sugar-free vegan daikon radish carrot escarole thyme onion side spring
Ingredients (serves 2)
- 3 ounces / 85 grams carrots
- 3 ounces purple daikon radishes OR a combination of purple daikon radishes and red radishes
- 3 ounces / 85 grams escarole leaves
- 2 tablespoons / 30 ml extra-virgin olive oil
- 3 ounces red spring onion, clean weight, diced small
- ¼ teaspoon Harissa spice mix
- Leaves from 4-5 thyme sprigs
- 2 tablespoons / 30 ml hot water
- ¼ teaspoon fine sea salt, or to taste
- 1 ¾ ounces / 50 grams baked tofu, thinly sliced and each slice halved
Instructions
Scrub the carrots well and scrape the surface to remove a thin layer of skin, then grate them using the extra-coarse side of a hand grater.
Scrub the daikon radishes and red radishes (if using) then grate them using the extra-coarse side of a hand grater.
Wash and drain the escarole leaves, halve them lengthwise then slice them crosswise into 1-inch / 2.5 cm strips.
Warm up the olive oil in a 10-inch / 25-cm skillet.
Add the onion, lower the heat and stir, then after 1 minute, add the grated carrot and stir, sprinkle the harissa spice mix, add the thyme, and stir well. Cover and cook on low heat for 2 minutes, stirring often.
Add the daikon and radishes, if using, to the skillet and stir. Add the hot water and stir, then cover and cook for 2 minutes.
Add the escarole to the skillet, stir well, cover and cook for 4-5 minutes, stirring a few times.
Uncover, sprinkle the sea salt and stir.
Distribute the tofu on the vegetables and allow it to warm through, 2 minutes or so. Fold the tofu into the vegetables or leave it on the surface.
Before removing the skillet from the heat, taste to ensure the vegetables are tender to your liking.
Remove from the heat and serve warm.
