Harissa Tofu Salad is the kind of dish that manages to be both bold and refreshing at the same time. Imagine crisp, golden cubes of spiced tofu tossed with cool crunchy veggies, fragrant fresh herbs, and a lemony dressing—all layered over a bed of vibrant greens. This recipe brings together the smoky heat of harissa and paprika with the cooling crunch of cucumbers and mint, resulting in a salad that feels like a mini Mediterranean vacation on your plate. Whether you’re searching for a satisfying plant-based lunch or a colorful main for dinner, this Harissa Tofu Salad might just become your go-to bowl of deliciousness.
Ingredients You’ll Need
There’s beauty in simplicity, and these ingredients prove it. Each item not only builds flavor but also adds to the irresistible texture and gorgeous colors that make this Harissa Tofu Salad so special. Gather these essentials for the ultimate mealtime upgrade!
- Extra-firm tofu (14 oz, pressed and cubed): The sturdy texture crisps up beautifully, soaking in all those Harissa spices and providing plant-based protein.
- Harissa paste (2 tablespoons): This North African chili paste is the heart of the salad, offering a signature smoky heat—adjust to suit your spice level!
- Olive oil (1 tablespoon, plus 1 tablespoon for dressing): Adds richness and helps the tofu get that irresistible golden edge, while doubling as a base for the zesty dressing.
- Smoked paprika (1 teaspoon): A smoky depth that accentuates the harissa’s complexity and gives the tofu a gorgeous color.
- Salt (1/2 teaspoon, plus more for seasoning): Enhances all the flavors while balancing the heat from the harissa.
- Black pepper (1/4 teaspoon, plus more for seasoning): Adds warmth and rounds out the seasoning.
- Mixed greens (5 oz): The fresh, tender base that soaks up every bit of tangy dressing and spicy tofu goodness.
- Cherry tomatoes (1/2 cup, halved): Bursts of juicy sweetness and a pop of red color that make every bite more interesting.
- Cucumber (1/2, sliced): Crisp and hydrating, it brings a welcome coolness to every mouthful.
- Red onion (1/4, thinly sliced): For a punchy bite and a hint of sweetness; soak briefly in water if you prefer it milder.
- Fresh mint leaves (1/4 cup): Cooling, aromatic, and just the touch you need to counter the harissa’s spice.
- Fresh parsley (1/4 cup, chopped): Brings herby brightness and a lush green contrast to your salad bowl.
- Lemon (juice of 1): The perfect acidic touch, lifting the flavors in the dressing and tying everything together.
- Salt and pepper to taste (for dressing): Fine-tunes the whole salad, letting you make it just right for your palate.
How to Make Harissa Tofu Salad
Step 1: Preheat and Prep
Start by firing up your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This not only helps the tofu cubes cook evenly, but also keeps clean-up an absolute breeze. A little early prep work means those spicy bites will be ready faster than you think.
Step 2: Season the Tofu
In a bowl, gently toss the pressed and cubed tofu with the harissa paste, olive oil, smoked paprika, salt, and black pepper. Don’t be shy—make sure every cube gets a good coat of spicy goodness. The key here is to give the tofu plenty of contact with the harissa so it really soaks up all those vibrant flavors.
Step 3: Bake Until Crisp
Scatter the coated tofu onto your prepared baking sheet in a single layer. Pop it in the oven and bake for 25 to 30 minutes, flipping halfway through for even browning. You’re looking for golden edges and a slightly chewy center—a perfect balance of texture for your Harissa Tofu Salad.
Step 4: Build the Salad Base
While the tofu works its roasting magic, assemble the salad base. In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, red onion, fresh mint leaves, and parsley. The mix of colors and aromas will have you smiling before you even taste it!
Step 5: Whisk the Lemony Dressing
For the easiest, most delicious dressing, whisk together the juice of one lemon, olive oil, and a pinch of salt and pepper in a small bowl. That citrusy zing pairs beautifully with the spicy tofu—don’t skip this step, it’s the finishing touch that pulls everything together.
Step 6: Assemble and Toss
Once the tofu is golden and slightly cooled (just a few minutes out of the oven does the trick), add it to your salad bowl. Drizzle with the lemony dressing, then toss gently to combine. The Harissa Tofu Salad is now ready to steal the show!
How to Serve Harissa Tofu Salad
Garnishes
Top each serving with a few extra mint leaves, a sprinkle of smoked paprika, or even a handful of toasted seeds for crunch. These little touches don’t just look beautiful—they heighten the freshness and make every plate feel extra special.
Side Dishes
This Harissa Tofu Salad pairs perfectly with warm pita bread, couscous, or a scoop of herby quinoa. You can even serve it alongside a chilled soup or lightly grilled veggies for an even more hearty meal that gives off easy, breezy Mediterranean vibes.
Creative Ways to Present
Portion the salad into mason jars for picnic-ready lunches, or serve it layered on a big platter for family-style dining. For a fun twist, try stuffing the salad into whole wheat wraps or topping roasted sweet potatoes with the tofu and greens—now that’s a rewrite on salad night!
Make Ahead and Storage
Storing Leftovers
Have leftovers? Store the Harissa Tofu Salad components separately for best results. Tofu should be kept in an airtight container in the fridge, while the salad and dressing can chill in their separate containers for two to three days. Mix just before serving to keep the greens crisp and vibrant.
Freezing
While the tofu itself can be frozen (either before or after baking), the salad ingredients are best enjoyed fresh. If you’d like to freeze just the tofu, let it cool completely, then freeze in a single layer and transfer to a bag—reheat whenever spicy cravings strike!
Reheating
To reheat the tofu, simply pop it back in a hot oven or toaster oven at 400°F for a few minutes until warmed through and re-crisped. The salad base and herbs are best enjoyed cold, so toss everything together just before eating for maximum flavor and texture.
FAQs
Can I substitute something for tofu in Harissa Tofu Salad?
Absolutely! Try swapping in chickpeas for an equally hearty bite, or go the vegetarian route with cubes of grilled halloumi. Both options taste fantastic with the harissa spice and pair well with the fresh veggies and herbs.
Is harissa very spicy?
Traditional harissa paste packs some heat, but you control the spice level. Start with less and add more to taste—or mellow it out by mixing the harissa with a bit of plain yogurt before coating your tofu if you prefer things mild.
What kind of greens work best in Harissa Tofu Salad?
Mixed greens are classic, but you can use spinach, arugula, or even massaged kale if you’re after a heartier salad. The key is to pick something fresh and crisp that will balance the warmth and spice of the tofu.
Can I meal prep this salad for lunches?
Definitely! For meal prep, keep the roasted tofu, salad base, and dressing separate in your fridge. Just toss together right before eating, and you’ll have a fresh, satisfying Harissa Tofu Salad ready in seconds.
How should I store leftover dressing?
Store any extra lemon dressing in a small jar or container in the fridge; it keeps for up to five days. Give it a good shake or whisk before using to bring back all that zesty brightness.
Final Thoughts
If you’re craving something bold, wholesome, and irresistibly fresh, try making Harissa Tofu Salad at home. Every bite bursts with color, flavor, and just the right amount of kick. Bring this vibrant dish to your next lunch or dinner—your tastebuds (and friends) will thank you!
Print
Harissa Tofu Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Description
A flavorful and satisfying salad featuring crispy harissa-spiced tofu on a bed of mixed greens, accompanied by fresh vegetables and a zesty lemon dressing. This vegan dish offers a perfect balance of textures and flavors, making it a delightful main course option.
Ingredients
Tofu:
- 14 oz extra-firm tofu (pressed and cubed)
- 2 tablespoons harissa paste
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad:
- 5 oz mixed greens
- 1/2 cup cherry tomatoes (halved)
- 1/2 cucumber (sliced)
- 1/4 red onion (thinly sliced)
- 1/4 cup fresh mint leaves
- 1/4 cup fresh parsley (chopped)
Dressing:
- juice of 1 lemon
- 1 tablespoon olive oil
- Additional salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare tofu: Toss cubed tofu with harissa paste, olive oil, smoked paprika, salt, and pepper. Bake for 25-30 minutes until golden and crisp, flipping halfway through.
- Make salad: Combine mixed greens, cherry tomatoes, cucumber, red onion, mint, and parsley in a bowl.
- Prepare dressing: Whisk together lemon juice, olive oil, salt, and pepper.
- Combine: Add cooled tofu to the salad, drizzle with dressing, and toss gently to mix.
- Serve: Enjoy immediately.
Notes
- You can swap tofu with chickpeas or grilled halloumi.
- To reduce spiciness, use less harissa or mix it with yogurt.
Nutrition
- Serving Size: 1 salad
- Calories: 310
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 0mg
