This Harissa Tofu with Herby Couscous is a vibrant, flavorful dish that’s perfect for a quick and healthy meal. The spicy, sweet, and tangy harissa-glazed tofu pairs beautifully with the fresh, herby couscous. This recipe is packed with protein from tofu and chickpeas, making it a satisfying plant-based option for lunch or dinner. The bright herbs and lemon juice in the couscous provide a refreshing contrast to the bold flavors of the harissa tofu.
Ingredients
For the Harissa Tofu:
- 280g / 10 oz ready-pressed tofu (e.g., Tofoo)
- 1 tsp salt (adjust to taste)
- ½ tsp ground cumin (optional)
- ½ tsp smoked paprika (optional)
- 2 tbsp + ½ tsp cornstarch
- Oil, for frying
- 30 ml / 2 tablespoons of harissa paste
- 30 ml / 2 tablespoons of maple syrup
- 30 ml / 2 tablespoons of lemon juice (adjust to taste)
- 80 ml / 1/3 cup vegan single cream (e.g., Oatly)
- 0.5″ / 1.5 cm ginger, finely minced
- 1 garlic clove, finely minced
For the Herby Couscous:
- 135g / 1½ cups couscous (or rice/quinoa for gluten-free)
- 15 ml / 1 tbsp olive oil
- 2 spring onions/scallions, finely sliced
- 400 g / 14 oz can of chickpeas, rinsed and drained
- Generous handful of fresh mint and parsley (or cilantro)
- 1 lemon, zest and juice
- Salt and pepper, to taste
Instructions
1. Prepare the Tofu:
- Cut the tofu into bite-sized cubes.
- Toss the tofu with salt, cumin, smoked paprika (if using), and cornstarch until well coated.
- Heat a little oil in a non-stick pan over medium heat.
- Add the tofu and fry for 5-7 minutes, turning occasionally, until the tofu is golden and crispy on all sides. Set aside.
2. Make the Harissa Glaze:
- In a small bowl, whisk together the harissa paste, maple syrup, lemon juice, vegan cream, minced ginger, and minced garlic.
- Pour the harissa mixture into the pan with the crispy tofu.
- Stir to coat the tofu in the sauce and cook for 2-3 minutes until the tofu is well glazed and the sauce thickens slightly.
- Set aside.
3. Cook the Couscous:
- Place the couscous in a heatproof bowl and pour boiling water over it, just enough to cover.
- Add a pinch of salt and cover the bowl with a plate or lid.
- Allow the couscous to rest for 5 minutes, then use a fork to fluff it up.
- Drizzle the couscous with olive oil, and stir in the sliced spring onions, drained chickpeas, chopped mint, parsley, lemon zest, and juice.
- Season with salt and pepper to taste.
4. Serve:
- Divide the herby couscous between plates and top with the harissa-glazed tofu. Garnish with extra herbs and a squeeze of lemon if desired.
- Serve immediately.
Conclusion
This Harissa Tofu with Herby Couscous is a perfectly balanced dish that combines bold, spicy tofu with light, refreshing couscous. The herby couscous, with its vibrant mix of mint, parsley, and lemon, complements the rich harissa glaze on the tofu, creating a meal that’s both nutritious and full of flavor. Whether for a quick weeknight dinner or meal prep, this dish is sure to be a hit!
Harissa Tofu with Herby Couscous
Crispy tofu coated in a spicy harissa glaze, servedover a bed of fluffy, herby couscous mixed with chickpeas, mint, parsley, andlemon. A healthy, flavorful meal that's perfect for a quick dinner.
Ingredients
For the Harissa Tofu:
- 280 g / 10 oz ready-pressed tofu e.g., Tofoo
- 1 tsp salt adjust to taste
- ½ tsp ground cumin optional
- ½ tsp smoked paprika optional
- 2 tbsp + ½ tsp cornstarch
- Oil for frying
- 30 ml / 2 tablespoons of harissa paste
- 30 ml / 2 tablespoons of maple syrup
- 30 ml / 2 tablespoons of lemon juice adjust to taste
- 80 ml / 1/3 cup vegan single cream e.g., Oatly
- 0.5 ” / 1.5 cm ginger finely minced
- 1 garlic clove finely minced
For the Herby Couscous:
- 135 g / 1½ cups couscous or rice/quinoa for gluten-free
- 15 ml / 1 tbsp olive oil
- 2 spring onions/scallions finely sliced
- 400 g / 14 oz can of chickpeas rinsed and drained
- Generous handful of fresh mint and parsley or cilantro
- 1 lemon zest and juice
- Salt and pepper to taste
Instructions
Prepare the Tofu:
- Cut the tofu into bite-sized cubes.
- Toss the tofu with salt, cumin, smoked paprika (if using), and cornstarch until well coated.
- Heat a little oil in a non-stick pan over medium heat.
- Add the tofu and fry for 5-7 minutes, turning occasionally, until the tofu is golden and crispy on all sides. Set aside.
Make the Harissa Glaze:
- In a small bowl, whisk together the harissa paste, maple syrup, lemon juice, vegan cream, minced ginger, and minced garlic.
- Pour the harissa mixture into the pan with the crispy tofu.
- Stir to coat the tofu in the sauce and cook for 2-3 minutes until the tofu is well glazed and the sauce thickens slightly.
- Set aside.
Cook the Couscous:
- Place the couscous in a heatproof bowl and pour boiling water over it, just enough to cover.
- Add a pinch of salt and cover the bowl with a plate or lid.
- Allow the couscous to rest for 5 minutes, then use a fork to fluff it up.
- Drizzle the couscous with olive oil, and stir in the sliced spring onions, drained chickpeas, chopped mint, parsley, lemon zest, and juice.
- Season with salt and pepper to taste.
Serve:
- Divide the herby couscous between plates and top with the harissa-glazed tofu. Garnish with extra herbs and a squeeze of lemon if desired.
- Serve immediately.