As part of my continued celebration of our fig tree I’m showing off the lunch I had on Tuesday after my Fig Newton Smoothie breakfast. Figs, figs and figs! ❤ I sent out a plea on Facebook and on the blog for ideas and one of them was figs, ricotta and toast. Since I don’t do ricotta this was my take on it: smoky sweet on delicious rye bread, though you can use GF bread just as easily. So many good things in each bite!
And in case you missed it I’m hosting a NuNaturals giveaway – four winners and it’s open internationally! The contest ends on 16 January so head on over and enter 😀
Let me start off by saying that fighting off birds and bees and other critters for your fair share of figs is no joke. I know I said I didn’t mind sharing but once you start munching on figs it’s rather difficult to stop, and then you have to pretty much stalk the tree to ensure that any de-wasped figs are immediately snatched up. :p
This dish is super simple but heavy on flavour and deliciousness – it made an absolutely perfect lunch and all the ingredients can be made in bulk and stored away for a week’s worth of munchies. You can use the toppings (figs and all) over spinach pasta, herb polenta…whatever you fancy!
Ingredients (serves 1):
- 1 large fresh green fig (or more depending on your tolerance for fruit)
- lots of black pepper (I used a grinder so I can honestly not say how much)
- 1/2 tsp cloves
- 1/2 tsp cinnamon
- 1/2 cup pressed tofu (measure after pressing out the water)
- 1 TBSP lite soy sauce or tamari
- 1 TBSP nutritional yeast
- 1 tsp tahini
- 1 TBSP lemon juice
- 1/3 – 1/2 cup red lentil hummus (see below)
- 1 – 2 slices toast of choice (GF if need be)
- Preheat your oven to 180C and line/spray a baking tray.
- Slice your fig(s) thinly and place them on the baking tray, then grind black pepper and add a sprinkle of cloves and cinnamon over them.
- Dice your tofu then toss them lightly in the soy sauce/tamari and nutritional yeast. Place these on the baking tray with your figs.
- Bake for 25 minutes, then flip your tofu and your figs. Splash some more black pepper on your figs.
- Bake for another 10-15 minutes until the tofu is crispy and the figs have become somewhat caramelized.
- When done fold the tofu in approx 1/2 a cup of hummus (see below).
- Toast your bread (GF if you like!) and smear on the tofu/hummus mixture.
- Place your baked fig slices on top (again, more black pepper or nutritional yeast is always great!), then quickly mix your tahini and lemon juice and drizzle that on top of the figs.
- Serve immediately.
You may recognize the hummus from my Fresh fig, smoky tofu + aubergine wrap of the other day – I believe in bulk cooking!
Red lentil hummus:
- 1 cup dry red lentils
- 2 cups boiling water
- 1 tsp smoked paprika
- 2 tsp curry powder or 4 tsp ready made tikka curry sauce
- 1/2 tsp cloves
- 1/2 tsp fennel
- 2 TBSP nutritional yeast
- 1 tsp onion powder
- 1 TBSP apple cider vinegar
- 1 TBSP lemon juice
- Optional: 1 tsp chopped chilies
- Boil 1 cup dry red lentils with 2 cups boiling water, then let simmer for 25 or so minutes until all the water has been absorbed.
- Let cool, then blend with rest of the ingredients until smooth. It will be quite airy and light.
- Store in a container in the fridge.
SO good! Seriously, the fantastic peppery spiced caramelized figs with the smoky deliciousness of the tofu hummus mixture is just heavenly. If you like you can mix in some salsa, but I honestly thing it’s awesome just as is (with coffee on the side, of course).
Thanks to everyone’s amazing suggestions for what to do with the figs! I hope I have enough left on the tree to try everything out, but my imagination is 100% sparked and jazzed to get in the kitchen! I’m working some horrible hours for half of this upcoming week, and am even at work today, so it’s always rather sad-inducing to have to sit at work when you desperately want to be elsewhere and experimenting with amazing ingredients! I usually keep a few random notebooks with me at work where I can scribble ideas and recipes (the students probably think I’m insane), but that often makes me even more twitchy and keen to bake there and then. :p
Do you carry an ideas booklet with you or have an inspiration board at home?
Do you enjoy experimenting in the kitchen or rather admiring from afar?