Awara (West African Tofu) with Carrot and Chickpea Salad
Recipe for the week of November 13-17, 2023 *Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
Yield4-6 servings 20minutes
Cook Time
Servings Prep Time
Yield4-6 servings 20minutes
Cook Time
For the Tofu
  • 2 packages extra firm tofupressed and cut into cubes
  • 2teaspoons vegetable oil
  • 2cloves garlicminced
  • 1/2-inch gingerpeeled and minced
  • 1 yellow onionsmall dice
  • 1tablespoon soy sauce
  • 1tablespoon honey
  • 1tablespoon ketchup
  • 1/4teaspoon chili flakesoptional
  • 1/2 bunch green onionthinly sliced
  • 1teaspoon sesame seeds
  • 1/2cup vegetable stock
For the Dressing
  • 1/4cup olive oil
  • 3/4teaspoon lemon juice
  • 1/4cup orange juice
  • 1 1/2tablespoons honey
  • 3/4teaspoon Salt
  • 1teaspoon cumin
  • 1/2teaspoon cinnamon
  • 1/4teaspoon coriander
  • 1/4teaspoon allspice
  • 1/4teaspoon cayenne pepper
For the Salad
  • 1pound Carrotspeeled and shredded
  • ½cup Chopped cilantroplus more for serving
  • 1 can chickpeasrinsed and drained, 15-ounce
  • 2tablespoons finely minced shallotsfrom one large shallot
  • 1 garlic cloveminced
MASTERS CLASSES ONLY: Moroccan Potato Cakes
  • 2cups Mashed Potatoes
  • 1 eggbeaten
  • 2cloves garlicminced
  • 2tablespoons parsleychopped
  • 1/2teaspoon tumeric
  • 1/2teaspoon cumin
  • Dash Salt
  • Dash black pepper
  • 2/3cup all purpose flour
  • vegetable oilfor frying
To Make the Tofu
  1. In a bowl combine tofu and bouillon cube seasoning and a pinch of salt .
  2. Sprinkle some water on the mixture to allow the seasoning seep in. Let sit for a few minutes.
  3. Heat oil in a large pan and fry the tofu on all sides
  4. Transfer to a plate and set aside.
  5. In the same pan sauté onions, ginger, and garlic. Add more vegetable broth.
  6. Combine the soy sauce, honey ketchup and sesame seeds in a small bowl.
  7. Tilt into the pan and allow it to bubble for about 2 minutes stirring constantly.
  8. Add the fried tofu to the pan and mix well ensuring that they are well coated.
  9. Sprinkle the spring onions on the tofu and cook for a few seconds.
  10. Serve hot.
To Make the Salad Dressing
  1. In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
To Make the Salad
  1. In a large bowl, whisk together all of the ingredients for the dressing.
  2. To the dressing, add all the ingredients for the salad and toss well. Taste and adjust seasoning if necessary. Garnish with more fresh chopped herbs. Serve cold.
  1. Add the mashed potatoes to a medium bowl. Stir in the egg, garlic, parsley, turmeric, cumin, salt, and pepper and mix well.
  2. Place the flour into a small bowl. Shape heaped tablespoonfuls of the potato mixture into balls, then flatten slightly. Dip each ball into the flour and toss to coat. Set aside and repeat with the remaining mixture.
  3. Heat oil in a pan to medium high heat, then use a slotted spoon to add a few potato cakes at a time and fry until golden (approx 3-4 minutes). Remove from oil with a slotted spoon and transfer to a paper towel lined tray to drain. Repeat until all the potato cakes are cool.