Description
A vibrant and flavorful Harissa Tofu Salad featuring spicy roasted tofu cubes combined with fresh salad greens and crisp vegetables, topped with creamy avocado and bright lemon wedges. This dish offers a perfect balance of heat, freshness, and satisfying textures, ideal for a healthy lunch or light dinner.
Ingredients
Scale
For the Tofu and Marinade
- 1 block (14 oz) extra-firm tofu
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
For the Salad
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1 cup mixed salad greens
- 1/4 red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Press the Tofu: Wrap the tofu block in a clean kitchen towel and place a heavy object on top to press out excess moisture. Let it sit for about 15 minutes.
- Preheat the Oven: While the tofu is pressing, preheat your oven to 400°F (200°C) to prepare for roasting.
- Prepare the Marinade: In a small bowl, combine the harissa paste, olive oil, and soy sauce, mixing thoroughly until smooth.
- Cut the Tofu: Remove the pressed tofu from the towel and cut it into bite-sized cubes for even roasting and easy salad assembly.
- Marinate the Tofu: Toss the tofu cubes in the harissa marinade, coating them evenly. Allow them to marinate for about 5 minutes to absorb the flavors.
- Roast the Tofu: Line a baking sheet with parchment paper and spread the marinated tofu cubes in a single layer. Roast in the preheated oven for 20-25 minutes, flipping the cubes halfway through to ensure they brown evenly and develop a crispy exterior.
- Prepare the Vegetables: While the tofu roasts, dice the bell pepper and cucumber, halve the cherry tomatoes, and thinly slice the red onion. Chop the fresh cilantro as well.
- Assemble the Salad: In a large bowl, combine mixed salad greens, roasted harissa tofu, diced vegetables, and chopped cilantro. Gently toss to mix all ingredients evenly.
- Add the Avocado: Top the salad with freshly sliced avocado to add creaminess and richness.
- Season and Serve: Sprinkle salt and pepper to taste over the salad. Serve with lemon wedges on the side to squeeze over the salad just before eating for a bright, zesty finish.
Notes
- Pressing the tofu thoroughly ensures it crisps up nicely when roasted.
- If you prefer a milder spice level, adjust the amount of harissa paste accordingly.
- This salad can be served warm or at room temperature.
- For added crunch, consider sprinkling toasted nuts or seeds on top.
- Use gluten-free soy sauce or tamari if you need the salad to be gluten-free.
