Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Calories 450 kcal

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.

Nutrition

Calories: 450kcal
Keyword Harissa Tofu, Herby Couscous
Tried this recipe?Let us know how it was!