Servings: 2

8 oz Tofu 8 oz Tofu
2 ½ oz Harissa-spiced apricot sauce 2 ½ oz Harissa-spiced apricot sauce
9 ½ oz Red potatoes* 9 ½ oz Red potatoes*
¼ oz Rosemary ¼ oz Rosemary
1 ¾ tsp Smoky applewood spice blend 1 ¾ tsp Smoky applewood spice blend
5 ½ oz Green leaf lettuce* 5 ½ oz Green leaf lettuce*
2 oz Radishes 2 oz Radishes
1 ¾ oz Carrots 1 ¾ oz Carrots
½ oz Pine nuts ½ oz Pine nuts
2 ½ oz Cumin-herb lemon vinaigrette 2 ½ oz Cumin-herb lemon vinaigrette
with fresh garlic with fresh garlic

Preheat oven to 425 degrees.
Halve red potatoes lengthwise. Lay flat and cut lengthwise into wedges, about
½ inch thick.
De-stem rosemary; roughly chop leaves.
Place potatoes in a large bowl. Drizzle with 1 to 2 tablespoons cooking oil. Season with
about half of the rosemary and about half of the smoky applewood spice blend.* Stir
to coat.
Spread potatoes out in a single layer on a lightly oiled, foil-lined baking sheet (wipe out
bowl). Roast 18 to 20 minutes, or until fork tender, flipping halfway through.
Open and drain tofu. Lay flat and slice widthwise into four equal-size pieces. Press
out excess water with paper towels. Season with salt, pepper, and remaining smoky
applewood spice blend. Rub to coat.
Place harissa-spiced apricot sauce in a small bowl. Add about 2 teaspoons water.
Whisk to combine.
Place pine nuts in a dry medium nonstick pan over medium heat. Toast 2 to 4 minutes, or
until fragrant, shaking pan frequently.
Transfer pine nuts to a cutting board. Roughly chop cooled pine nuts.
Heat about 1 ½ tablespoons cooking oil in pan used for pine nuts over medium-high
heat. Add tofu to hot pan. Sear 2 to 3 minutes on each side.
Transfer tofu to a second lightly oiled, foil-lined baking sheet. Spread about
½ tablespoon of the apricot sauce over each piece (reserve any remaining sauce
for Step 8). Transfer baking sheet to oven. Roast 12 to 14 minutes, or until tofu is
lightly browned.
Rinse green leaf lettuce to remove any dirt between layers. Lay flat and slice across
into ribbons, about ¼ inch wide; discard root end.
Trim ends off radishes and cut in half. Lay flat and slice into half-moons, about
¼ inch thick.
Place lettuce in bowl used for potatoes. Add radishes, carrots, and pine nuts. Drizzle
with cumin-herb lemon vinaigrette with fresh garlic to taste. Salt and pepper to taste.
Toss to combine.