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
Scale
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
