Needed for this recipe:
1 Tablespoon Sunshine Coast Olive Oil Co. Harissa Infused Olive Oil
1 Tablespoon Sunshine Coast Olive Oil Co. Robust Intensity Extra Virgin Olive Oil
½ zucchini, cut into small cubes
½ red bell pepper, cut into small cubes
200 grams of extra-firm pressed tofu, chopped into ½” cubes
1 Tablespoon Patak’s Mild Curry Past (available in the import section of most grocery stores)
1 teaspoon fresh honey
Blend your two oils together. If you want a spicier result, use all Harissa Oil. Sauté your vegetables 1-2 minutes in 1 Tablespoons (reserving the other Tablespoon for later in the recipe). Set the vegetables aside.
Add the remaining olive oil to the pan, and blend in the curry paste. Add the tofu, and brown it on all sides. Add the vegetables, reheat and then just prior to serving, add the honey and stir.
Serve over rice.