Spiced Carrot, Whipped Tofu, Dukkah

Jamie Park

Jamie Park

18th January 2018
Jamie Park

Spiced Carrot, Whipped Tofu, Dukkah

This spiced carrot, whipped tofu and dukkah recipe is just one of Jamie Park and Adam Handling's dishes from a speciality 9-course tasting menu for ‘Veganuary’ at The Frog E1.


  • For the carrot:
  • 20 donkey carrots scrubbed clean
  • 1 recipe of salt bake dough:
  • 1040g plain flour
  • 750g water
  • 480g table salt
  • 1 recipe of spice mix:
  • 100g coriander seeds
  • 10g star anise
  • 6g allspice
  • 6g mace
  • For the whipped tofu:
  • 200g firm tofu
  • 20g confit brunoised shallot
  • Teaspoon of picked thyme
  • For the dukkah:
  • 75g roasted hazelnuts
  • 75g toasted sesame seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons of cumin
  • 2 tablespoons black pepper
  • 1 tea spoon coarse sea salt
  • For the pickle carrot:
  • The pickle is simply thinly sliced carrot disks and compress them in pickle.
  • Pickle:
  • 500g white wine vinegar
  • 500g sugar
  • 250g water
  • 1 star anise


To make the spiced carrot:
1) Combine the flour and salt in a bowl and add the water slowly until it comes together as a smooth elastic dough. This salt bake dough is great for all root vegetables.
2) Toast all spices separately, wait to cool down, then blitz in a spice grinder to a fine powder.
3) Sprinkle the carrots with the spice mixture and then wrap each carrot in a thin layer of salt dough and bake at 180° for 20 minutes.
4) Cool completely in the salt dough before peeling the carrots and trimming them to portions.
To make the whipped tofu:
1) Beat the tofu until it’s smooth then add the shallot and thyme.
2) Season with a touch of salt and place in the fridge to firm up.
To make the Dukkah:
1) Blitz seeds and spices together to a crumble and then add equal amount to the dukkah of puffed wild rice to lighten it.
2) For the dressing we use our own Black and White pressed juice, ’Energy’, available at both our restaurants and Bean and Wheat.
To make the pickle carrot:
Bring all ingredients to the boil and then chill to fridge temp before compressing the carrot disks.

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