Harissa Tofu Salad

Harissa Tofu Salad is a vibrant and nourishing dish featuring bold, spicy tofu, roasted vegetables, and a fluffy grain base like couscous or quinoa. Accented with fresh herbs, citrus, nuts, and pomegranate seeds, this salad is packed with flavor and texture—perfect for a filling lunch, light dinner, or meal prep option.

Why You’ll Love This Recipe

• Bold and spicy flavors from harissa-marinated tofu
• Satisfying textures with crispy tofu, tender roasted veggies, and crunchy toppings
• Bright, fresh elements like lemon, parsley, and pomegranate
• Vegan and gluten-free adaptable
• Excellent for meal prepping and storing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the tofu and marinade:

• Firm or extra-firm tofu
• Harissa paste
• Garlic
• Lemon juice and zest
• Olive oil
• Maple syrup
• Salt and pepper

For the salad base and toppings:

• Cauliflower florets
• Red onion wedges
• Couscous (or quinoa/rice for gluten-free)
• Green olives
• Fresh parsley
• Pomegranate seeds
• Slivered almonds or chopped nuts

Directions

1. Marinate the tofu
   Press and cut the tofu into cubes or triangles. Whisk harissa, garlic, lemon juice, maple syrup, olive oil, salt, and pepper. Reserve a portion for dressing, then toss tofu in the rest and marinate for 1–2 hours.
2. Roast tofu and vegetables
   Preheat oven to 435°F (225°C). Spread tofu, cauliflower, and red onion on a baking sheet. Roast for 30–40 minutes until caramelized and crispy.
3. Cook the couscous
   Prepare couscous (or quinoa/rice) according to package instructions. Fluff and mix with lemon zest, parsley, and olives.
4. Assemble the salad
   Combine couscous with roasted tofu and vegetables. Drizzle with reserved harissa dressing. Top with pomegranate seeds and almonds. Serve warm or room temperature.

Servings and timing

• Servings: 4
• Prep time: 30 minutes
• Marinating time: 1–2 hours
• Cook time: 30 minutes
• Total time: ~1 hour (excluding marinating)

Variations

• Substitute couscous with quinoa, farro, or rice
• Add grilled zucchini or roasted chickpeas
• Use pumpkin seeds or walnuts instead of almonds
• Add avocado or a drizzle of tahini for richness
• Adjust harissa for more or less spice

Storage/Reheating

• Store each component separately in the fridge for up to 4 days
• Reheat tofu and vegetables gently before serving
• Couscous salad can be eaten cold or room temperature
• Not suitable for freezing

FAQs

1. Is this recipe gluten-free?

Yes—use quinoa or rice instead of couscous.

2. How do I make tofu crispy?

Coat it lightly with cornstarch before roasting and ensure it’s well-drained.

3. Can I prepare this in advance?

Yes—perfect for meal prep. Store components separately for best texture.

4. What can I use instead of pomegranate seeds?

Try dried cranberries or chopped dried apricots.

5. Is this dish very spicy?

Moderate—harissa has a warm heat. Adjust quantity to your taste.

6. Can I skip the oil?

Use a broth-based marinade and roast veggies without oil, if preferred.

7. What other toppings go well?

Feta, tahini, avocado, or lemony yogurt dressing work well.

8. Is it high in protein?

Yes—thanks to the tofu, it’s a complete plant-protein meal.

9. Can I use store-bought harissa?

Yes, just check the spice level and adjust other seasonings.

10. How do I keep leftovers fresh?

Store in airtight containers and add fresh herbs or lemon when serving.

Conclusion

Harissa Tofu Salad is a bold and beautiful meal that’s as satisfying as it is healthy. With spicy, crispy tofu, caramelized vegetables, and a bright, herbaceous base, it’s a complete dish that works for both lunchboxes and dinner plates. Try it once and it’s sure to become a regular in your plant-based rotation.

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