Harissa Lime Skewers with Whipped feta dip

For the Dip:

Mix all ingredients in a blender and blend until smooth. Refrigerate for 1 hour minimum. 

When ready to serve, swirl through 1 tsp of harissa and sprinkle over chopped pistachios.


For the skewers:

Whisk together all ingredients except the tofu in a bowl. 

Cut tofu into 16 even cubes, and add to marinade. Mix to coat well, and leave for at least 30 minutes or ideally a few hours. The longer this marinates the more flavour you’ll get.

When marinated, preheat oven to 200°C and place cubes on skewers- 4 per skewer. Bake for 20-25 minutes or until golden. 

This recipe uses Unsweetened Almond Breeze

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For the skewers: 

4 skewers 

1 280g block firm tofu, pressed

2 tbsp olive oil

1 tbsp harissa

1 tsp maple syrup or honey

juice of 1 lime


For the whipped feta: 

100g plant-based feta

70ml plant-based greek style yoghurt 

50ml Almond Breeze® Unsweetened

1/3 tsp salt


1 tsp harissa

1/4 cup chopped pistachios