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Belgian Endive Spears with Epic Bee-Free Honey Garlic Tofu & Chimichurri Sauce

These Belgian endive spears with our Epic Bee-Free Honey Garlic Tofu might look fancy but they're a breeze to pull off. Why we love them: our sweet and savoury Honey Garlic Tofu is the perfect contrast to bitter endive greens. We then drizzled on an herby chimichurri dressing for a touch of acidity. Lastly, we garnished these tasty bites with more fresh herbs and toasted pumpkin seeds for crunch.

Serves 6 as an appetizer | total time: 20 minutes


  • 1 pack Epic Honey Garlic Tofu, thawed
  • 1-2 Tbsp cooking oil (we recommend refined coconut oil but any vegetable oil will work)
  • 4 Belgian endives
  • 2 Tbsp red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 cup each fresh cilantro and parsley leaves
  • 2 Tbsp fresh oregano leaves
  • 1 tsp salt
  • 1 large garlic clove
  • 1 jalapeño
  • Roasted salted pumpkins seeds and fresh chopped herbs for garnish


  • Open the package of thawed Epic Honey Garlic Tofu and drain the sauce into a small bowl--set aside for later.
  • Cut the Honey Garlic Tofu slabs into bite-sized pieces.
  • Heat a non-stick skillet over medium heat with 1-2 Tbsp cooking oil. Place the tofu bites into the pan and sear 2-3 minutes each side, until golden-brown.
  • Add the reserved tofu sauce to the pan; cook 2 minutes longer while stirring gently to evenly coat the tofu. Remove pan from heat and set aside.
  • Make your chimichurri dressing by placing the following ingredients into a small food processor: red wine vinegar, olive oil, fresh cilantro, parsley and oregano leaves, salt, garlic and jalapeño. Pulse until blended.
  • Cut the bottoms off each endive and place the individual leaves onto a serving platter. Top each spear with a piece of tofu. Drizzle with chimichurri dressing and garnish with more fresh herbs and pumpkin seeds. Voila!