Harissa Tofu & Sweet Pickled Fennel Sandwich

Prep Time: 10 Mins

Cook Time: 20 Mins

Total Time: 30 Mins

Serves: 2

I used to reserve specific ingredients for specific cuisines. For example, I thought tofu was reserved for Asian dishes. When I let go of that rule – that’s when my brain levelled up in terms of creativity. Tofu is a bland sponge ready to absorb any flavour, when marinated in a sweet harissa glaze and paired with dill-pickled fennel, this sandwich is proof that some rules should be broken! The inspiration for this sandwich began with Bryant Terry’s pickled fennel. Although I love a good cucumber pickle, a fennel pickle is just so much more elevated in terms of the complexity of flavour.

Ingredients

Pickled Fennel

2 medium fennel bulbs, trimmed and cored

2 ½ tablespoons kosher salt

1 cup unseasoned rice vinegar

2 tablespoons raw cane sugar

1 teaspoon dill seeds

6 whole black peppercorns

¼ teaspoon mustard seeds

Pinch of ground cinnamon

1 (2-inch) strip citrus peel (orange or lemon work great)

2 large garlic cloves

1 dried bay leaf

Harissa Tofu

1 350g block extra firm tofu

2 tablespoons olive oil

1-2 tablespoon(s) mild harissa paste

1 teaspoon smoked paprika

1 teaspoon honey

½ teaspoon salt

¼ teaspoon garlic powder

White or black sesame seeds

4 slices of fresh bread

Cucumber slices

Microgreens or lettuce

Mayonnaise

Directions

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Dill-pickled fennel

1. Thinly slice the fennel lengthwise. Transfer the fennel to a medium bowl and toss with 1 tablespoon salt, toss every 2 minutes for 10 minutes. Transfer the fennel to a colander, place the colander over the bowl, and let rest for 45 minutes to draw out excess liquid.

2. In a small saucepan, combine the vinegar, 1 cup water, the sugar, dill seeds, peppercorns, mustard seeds, cinnamon, citrus zest, and the remaining 1½  tablespoons salt. Bring to a simmer over medium-high heat and simmer until salt has dissolved.

3. Pack the fennel into a sterilized canning jar. Add the garlic and bay leaf then pour the pickling liquid into the jar. Set aside to cool. Seal the jar and refrigerate for at least 1 day before using. These should keep in the fridge for up to a year.

Sandwich

1. Cut the tofu crosswise into 1cm thick pieces. Pat dry with a paper towel to remove excess moisture. Mix the olive oil, harissa paste, smoked paprika, honey, salt, and garlic powder in a small bowl. Rub this mixture on all sides of the tofu slices. For best flavour place in the fridge and marinate for a couple hours.

2. Preheat the oven to 400F. If you are in a rush, go ahead and skip the marinating time and sprinkle sesame seeds on top of each tofu slide. Bake for 15-20 minutes until the edges are slightly golden.

3. Toast the slices of bread and slather each piece with a generous helping of mayonnaise. Top with a few slices of tofu, some pickled fennel, cucumber slices, and greens.