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
Scale
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
