Description
This Harissa Tofu Salad recipe combines the heat of harissa-marinated tofu with a refreshing mix of salad greens and veggies, creating a flavorful and satisfying vegan meal option.
Ingredients
Scale
Tofu:
- 14 ounces firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 2 tablespoons harissa paste
- 1 teaspoon honey or maple syrup
- ½ teaspoon smoked paprika
Salad:
- 5 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- ½ red onion, thinly sliced
- ¼ cup pitted Kalamata olives
- 2 tablespoons chopped fresh parsley
- juice of ½ lemon
- salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Marinate tofu: In a bowl, toss tofu cubes with 1 tablespoon olive oil, harissa paste, honey or maple syrup, smoked paprika, and a pinch of salt.
- Roast tofu: Spread tofu on a parchment-lined baking sheet and roast for 25–30 minutes until golden and slightly crisp, turning halfway.
- Prepare salad: In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, olives, and parsley.
- Dress salad: Drizzle with remaining 1 tablespoon olive oil and lemon juice, season with salt and pepper.
- Assemble: Top salad with warm harissa tofu and serve immediately.
Notes
- For extra flavor, marinate tofu in the harissa mixture for 30 minutes before roasting.
- You can make this salad heartier by adding cooked quinoa or couscous.
- Use mild or hot harissa depending on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Salad
- Method: Roasting, Tossing
- Cuisine: North African-Inspired
Nutrition
- Serving Size: about 2 cups salad with tofu
- Calories: 280
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 0 mg
