Recipe: Carrot-Harissa Toast
Prep Time:
40 minutes
Cook Time:
10 minutes
Servings:
4 servings
Ingredients
  • :::For the Pickled Carrots:½ cup red wine vinegar:::
  • ½ cup water
  • ¼ cup sugar
  • 1 tablespoon salt
  • 2 small purple carrots, thinly sliced into rounds
  • :::For the Carrot Salad:1 teaspoon coriander, toasted:::
  • 1 teaspoon fennel seeds, toasted
  • 1 teaspoon whole black peppercorns, toasted
  • ¼ teaspoon caraway seeds, toasted
  • ¼ teaspoon cumin seeds, toasted
  • 8 ounces (4 medium) tricolor carrots, peeled and small dice
  • ½ cup freshly squeezed orange juice
  • 1 tablespoon blue agave
  • 1 tablespoon olive oil
  • 1 green apple—peeled, cored and small dice
  • Kosher salt, to taste
  • :::For the Carrot-Harissa Spread:Kosher salt, to taste:::
  • 12 ounces (3 large) carrots, peeled and roughly chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon harissa
  • :::For the Whipped Tofu:7 ounces (½ block) firm tofu:::
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Kosher salt, to taste
  • :::For Assembly:4 slices sourdough bread, toasted:::
  • Carrot-top leaves, for garnish
Directions
  1. Make the pickled carrots: In a small saucepan, combine the vinegar, water, sugar and salt over high heat. Bring to a boil, stirring to dissolve the sugar and salt. Place the carrots in a heatproof bowl and cover with the pickling liquid. Let cool completely and set aside.
  2. Meanwhile, make the carrot salad: In a spice grinder, combine the toasted coriander, fennel seeds, peppercorns, caraway seeds and cumin seeds. Grind into a fine powder, then transfer to a small saucepan along with the carrots, orange juice and agave. Cook over medium-high heat until the carrots are tender and the juice has reduced, 3 to 4 minutes. Remove from the heat and transfer to a bowl, then let cool completely. Once cool, stir in the olive oil and apple until incorporated. Season with salt, then set aside.
  3. Make the carrot-harissa spread: Bring a medium pot of salted water to a boil. Add the carrots and cook until tender, 5 to 6 minutes. Drain the carrots and transfer to a blender with the olive oil, lemon juice and harissa. Purée until smooth, then transfer to a bowl and set aside.
  4. Make the whipped tofu: In a clean blender, combine all the whipped tofu ingredients and purée until smooth. Transfer to a squeeze bottle or small piping bag.
  5. Assemble the toast: Spread ¼ cup of the carrot spread onto each piece of toast, then, using a slotted spoon, top with ¼ cup of the carrot salad. Pipe dots of the whipped tofu around the toast, then garnish with the pickled carrots and carrot-top leaves. Slice in half crosswise, then serve.