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Harissa Tofu Salad

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A vibrant, spicy salad featuring crispy harissa-marinated tofu tossed with fresh greens, colorful vegetables, and a zesty dressing—perfectly balanced and protein-packed.

Ingredients

Scale
  • 400 g firm tofu, pressed and cut into cubes
  • 2 Tbsp harissa paste
  • 1 Tbsp olive oil (plus extra for dressing)
  • Salt and pepper, to taste
  • 4 cups mixed salad greens (e.g., arugula, spinach, lettuce)
  • 1 red bell pepper, sliced
  • 1 cucumber, sliced
  • 1 carrot, julienned or shredded
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup toasted almonds or pumpkin seeds
  • For the dressing:
    • 2 Tbsp olive oil
    • 1 Tbsp lemon juice
    • 1 tsp honey or maple syrup
    • 1 tsp Dijon mustard
    • Salt and pepper, to taste

Instructions

  1. In a bowl, toss tofu cubes with harissa paste, 1 Tbsp olive oil, salt, and pepper until well coated.
  2. Heat a nonstick skillet over medium-high heat with a splash of oil. Add tofu and cook 3–4 minutes per side until crispy and slightly charred. Remove and set aside.
  3. In a small bowl, whisk together olive oil, lemon juice, honey/maple syrup, Dijon mustard, salt, and pepper to make the dressing.
  4. In a large salad bowl, combine mixed greens, bell pepper, cucumber, carrot, red onion, and parsley.
  5. Add crispy tofu and toasted almonds or seeds.
  6. Drizzle with the dressing and toss gently to combine.
  7. Serve immediately as a light yet satisfying meal.

Notes

  • Press tofu for at least 15 minutes to remove moisture and improve crispiness.
  • Adjust harissa amount to control spice level.
  • Make it vegan by using maple syrup instead of honey.
  • Substitute pistachios or walnuts for a different crunch.
  • Leftovers can be stored separately for up to 2 days—dress just before serving.

Nutrition

Find it online: https://ukfinda.com/harissa-tofu-salad/