Harissa Tofu Salad Recipe
If you’re craving a salad that’s vibrant, bold, and bursting with flavor, look no further than this Harissa Tofu Salad. It’s a Mediterranean-inspired dish that combines crisp greens, juicy veggies, and golden roasted tofu tossed in a spicy harissa marinade. Every bite is a celebration of color, texture, and zesty goodness, making this salad as satisfying as it is beautiful. Whether you’re a tofu lover or just looking to spice up your salad game, the Harissa Tofu Salad is a must-try for lunch, dinner, or your next meal prep adventure.
Ingredients You’ll Need
The magic of this Harissa Tofu Salad lies in its simple yet thoughtfully chosen ingredients. Each component brings something special to the table—whether it’s a burst of juicy freshness, a creamy touch, or that smoky, spicy harissa bite. Here’s what you’ll need and why each one matters:
- Firm tofu (14 ounces, pressed and cubed): The hearty, protein-rich base that soaks up all the harissa flavor and crisps up beautifully in the oven.
- Olive oil (2 tablespoons, divided): Adds richness and helps the tofu and veggies shine; a Mediterranean essential.
- Harissa paste (2 tablespoons): The fiery, fragrant star of this salad—adjust to your spice preference for a bold kick.
- Soy sauce or tamari (1 tablespoon): Brings umami depth and a savory balance to the marinade.
- Smoked paprika (1 teaspoon): Lends a subtle smokiness that pairs perfectly with the harissa.
- Mixed salad greens (6 cups): A crisp and colorful foundation; use your favorites for extra variety.
- Cherry tomatoes (1 cup, halved): Juicy pops of sweetness that balance the spice.
- Cucumber (1, sliced): Cool, refreshing crunch in every forkful.
- Red onion (1/2, thinly sliced): Adds sharpness and a bit of bite to the salad.
- Kalamata olives (1/4 cup): Briny, salty notes that give the salad Mediterranean flair.
- Feta cheese (1/4 cup, crumbled; optional): Creamy, tangy, and totally optional if you want to keep it vegan.
- Fresh parsley (2 tablespoons, chopped): A burst of green and freshness to finish the dish.
- Lemon juice (from 1 lemon): Brightens up the dressing and ties all the flavors together.
- Honey or maple syrup (1 teaspoon): A hint of sweetness to balance out the heat.
- Salt and black pepper (to taste): Essential for seasoning everything to perfection.
How to Make Harissa Tofu Salad
Step 1: Prep and Marinate the Tofu
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Press the tofu to remove excess water—this step is key to getting that wonderful golden crust. In a mixing bowl, toss your tofu cubes with 1 tablespoon olive oil, harissa paste, soy sauce (or tamari), and smoked paprika. Make sure every piece is well coated in that spicy, smoky marinade.
Step 2: Roast the Tofu
Spread the marinated tofu evenly on your prepared baking sheet. Give each cube room to crisp up nicely. Roast for 20 to 25 minutes, flipping halfway through, until the tofu is golden brown and slightly crispy at the edges. Your kitchen will smell amazing as the harissa and paprika work their magic!
Step 3: Build the Salad Base
While the tofu roasts, grab your largest salad bowl. Add the mixed greens, cherry tomatoes, cucumber slices, thinly sliced red onion, kalamata olives, and feta cheese if using. This rainbow of veggies sets the stage for your Harissa Tofu Salad and ensures every bite is packed with different flavors and textures.
Step 4: Whisk the Dressing
In a small bowl, whisk together the remaining tablespoon of olive oil, freshly squeezed lemon juice, honey or maple syrup, and a good pinch of salt and black pepper. This simple dressing is zesty with just a touch of sweetness, bringing all the salad components together.
Step 5: Assemble and Toss
Once the tofu is perfectly roasted, add it to your bowl of veggies. Drizzle over the lemony dressing and toss everything gently to coat. Scatter fresh parsley on top for a burst of color and herbal freshness. Your Harissa Tofu Salad is now ready to be enjoyed!
How to Serve Harissa Tofu Salad
Garnishes
A handful of chopped fresh parsley is a classic finish, but don’t be afraid to get creative! Try a sprinkle of toasted sesame seeds, extra crumbled feta, or a drizzle of extra harissa if you love the heat. The right garnish can take your Harissa Tofu Salad from delicious to downright dazzling.
Side Dishes
This salad is hearty enough for a main, but it also pairs beautifully with Mediterranean favorites like warm pita bread, hummus, or a simple lentil soup. Serve it alongside grilled veggies or a tabbouleh salad for a vibrant, flavor-packed meal.
Creative Ways to Present
Want to impress? Try arranging the salad components in a big platter, keeping each colorful ingredient in its own section for a “deconstructed” look—then toss at the table! Or, serve individual bowls topped with a swirl of extra harissa and a lemon wedge for guests to squeeze to taste.
Make Ahead and Storage
Storing Leftovers
If you have extra Harissa Tofu Salad, store it in an airtight container in the fridge. For best texture, keep the tofu and dressing separate from the greens and veggies, then combine just before serving. This way, your salad stays crisp and fresh for up to two days.
Freezing
Freezing isn’t recommended for the assembled salad, as the greens and veggies can become limp. However, you can freeze the roasted harissa tofu on its own—just cool completely, then store in a freezer-safe container for up to two months. Thaw in the fridge before reheating.
Reheating
To reheat the tofu, pop it in a preheated oven or air fryer for a few minutes until it’s hot and crispy again. Avoid microwaving, as this can make the tofu chewy rather than crisp. Once warm, toss with your fresh salad ingredients and dressing.
FAQs
Can I use extra-firm tofu for Harissa Tofu Salad?
Absolutely! Extra-firm tofu holds its shape even better and gets extra crispy when roasted. Just be sure to press it well before marinating.
Is this salad spicy?
Harissa paste does add a noticeable kick, but you control the heat. Start with less harissa if you’re spice-sensitive, or add more if you love things fiery. The cooling veggies and creamy feta help balance the spice.
How can I make Harissa Tofu Salad vegan?
It’s easy—just skip the feta or use your favorite plant-based alternative. Swap honey for maple syrup in the dressing. The salad is naturally dairy-free and packed with plant-based protein!
Can I prepare the tofu in advance?
Definitely! Roast the tofu up to two days ahead and store it in the fridge. When you’re ready to serve, reheat briefly for that fresh, crispy texture, then toss with your salad.
What can I substitute for harissa paste?
If you don’t have harissa paste, try a mix of chili paste, smoked paprika, garlic, and a little cumin for a similar spicy, smoky flavor. Adjust the quantities to taste and enjoy your custom twist.
Final Thoughts
If you’re searching for a salad that’s anything but ordinary, give this Harissa Tofu Salad a try. It’s bold, colorful, and guaranteed to wake up your taste buds. Whether you’re making it for a quick lunch or a dinner party, this dish is a showstopper you’ll want to make again and again!
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Harissa Tofu Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Harissa Tofu Salad featuring spicy roasted tofu paired with fresh mixed greens, cherry tomatoes, cucumber, olives, and optional feta cheese, all tossed in a tangy lemon-honey dressing. This Mediterranean-inspired dish is perfect for a nutritious, protein-packed meal that’s easy to prepare and customizable to suit vegan and gluten-free diets.
Ingredients
For the Harissa Tofu
- 14 ounces firm tofu, pressed and cubed
- 1 tablespoon olive oil
- 2 tablespoons harissa paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
For the Salad
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup kalamata olives
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh parsley
For the Dressing
- 1 tablespoon olive oil
- Juice of 1 lemon
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Preheat and prepare tofu: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium bowl, toss the pressed and cubed tofu with 1 tablespoon olive oil, harissa paste, soy sauce, and smoked paprika until the tofu is thoroughly coated.
- Roast the tofu: Spread the seasoned tofu cubes in a single layer on the prepared baking sheet. Bake for 20–25 minutes, flipping halfway through cooking to ensure even browning, until the tofu is golden and slightly crispy on the edges.
- Prepare the salad: While the tofu roasts, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, kalamata olives, and optional crumbled feta cheese in a large bowl.
- Make the dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, honey or maple syrup, salt, and black pepper until emulsified and well combined.
- Assemble the salad: Add the roasted harissa tofu to the large bowl with the salad ingredients. Drizzle the salad with the prepared dressing and toss gently to coat all the ingredients evenly.
- Garnish and serve: Sprinkle chopped fresh parsley over the salad before serving for a fresh herbaceous note.
Notes
- For added protein and heartiness, include chickpeas or cooked quinoa in the salad.
- Adjust the amount of harissa paste to suit your preferred spice level; reduce for a milder salad or increase for extra heat.
- To make the salad vegan, omit the feta cheese or substitute with a dairy-free cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 5mg
