Hey there, food adventurers!
Feeling that seasonal shift? Yeah, me too. One minute it's cozy sweaters and the next, you're eyeing your shorts collection. It's a culinary tightrope walk! So, what do you eat when you want something light but also satisfying?
That's where my Harissa Tofu Salad swoops in! It's not just a salad; it's a flavor fiesta! Inspired by a mountain of beautiful cauliflower at my local grocer, this recipe is all about balance. It’s a warm hug that's not too heavy, a perfect transition meal as we move towards sunnier days.
Now, let’s dive into why this recipe will become your new obsession!
The Stars of the Show
Lemon Zest & Juice: Forget boring salads! A generous squeeze of lemon juice in the marinade and a bit of zest in the couscous creates this zingy flavor that will make your taste buds dance. We're talking about 1 large juicy lemon or 2 smaller less juicy ones.
Harissa Paste: This is where the magic happens! Harissa is a North African chili and spice paste and you will want to tread carefully as different brands have different strengths. I use a smoked chilli one which is tasty without being overpowering but if you are sensitive to spice, go steady and always have some vegan yogurt to hand to cool things down if necessary.
Garlic: Garlic adds that pungent deliciousness that is needed in almost any recipe worth it's salt. You can soak the cloves in lemon juice to mellow the flavor a little or just roast them whole in the oven - the flavour is wonderful!
Maple Syrup: A touch of sweetness is just what this recipe needs to compliment the lemon. You can use other sweeteners, but I found maple syrup works best. Date syrup was a no-no – its aftertaste was just too much.
Olive Oil: This is your friend for moisture and perfect marinade consistency. I use extra virgin for the dressing, and regular olive oil for everything else. However, If you are oil adverse, you can skip it and use this oil free dressing instead.
Firm Tofu: Firm tofu is the way to go here. Don't skip the pressing! We want to get rid of excess water so it can absorb the flavors like a sponge. Marinate for as long as possible. The longer the better, an hour at least, a few hours even better.
Couscous: I love couscous. It cooks in minutes in some boiling water and it's a delicious and easy North African staple. If you’re gluten-free, swap it out for quinoa or rice. I like basmati rice cooked using the absorption method 1 cup grain : 1 1/2 cup water ratio. Cook on a low heat until all of the water has been absorbed and then let steam covered for 10 mins.
Cauliflower: Roasted cauliflower is one of my favorite comfort foods. It's addictive. Coated in a little oil, smoked paprika, nutritional yeast, and salt then roasted till charred is the perfect side. If you don't have cauliflower, broccoli would work too.
Smoked Paprika: This spice is a must on roasted cauliflower, trust me! It adds a beautiful smokey depth.
Nutritional Yeast: My favorite vegan seasoning and it goes so well with smoked paprika.
Red Onion: Roasted red onion adds a touch of colour and sweetness.
Almonds: Slivered almonds, toasted to golden perfection, add a satisfying crunch. If nuts are not your friend, try sunflower or pumpkin seeds instead.
Pomegranate Seeds: These juicy, tangy jewels bring a pop of freshness and colour.
Parsley: A generous handful of fresh parsley in the couscous and a bit more to decorate, that's what's needed here. Coriander or mint would be equally amazing!
Let's Make Some Magic!
First, create your marinade by mixing together the lemon juice, harissa paste, garlic, maple syrup, and olive oil. Reserve a third of it to marinate the tofu (at least an hour, but ideally longer). The rest is for basting and dressing.
Making the couscous is easy peasy. Pour boiling water over it, cover, and let it steam while you get on with the rest. To give it more flavour, stir lemon zest, chopped parsley and olives through it once it’s cooked.
The rest of the action happens on a baking tray. Toss cauliflower florets, red onion wedges, and even the tender cauliflower leaves in a little oil and arrange alongside the tofu. Bake in a hot oven until everything is cooked through and nicely charred. Be sure to check up on the status of these items while they are baking to make sure you are ready to remove the bits that are done and make more room for the elements that need a little more time. Then, drizzle with dressing, scatter toasted almonds, pomegranate seeds, and parsley, and voila! You've got a salad that's both beautiful and packed with flavor!
Recipe Card
Yields: 4 servings
Prep time: 30 minutes
Cook time: 30 minutes
Ingredients
- For the Tofu, Marinade & Dressing
- 60 ml / ¼ cup lemon juice + zest of 1 lemon
- 2 tbsp harissa paste
- 2 garlic cloves, finely minced
- 30 ml / 2 tbsp maple syrup
- 45 ml / 3 tbsp olive oil
- Salt & pepper, to taste
- 400 g / 14 oz firm tofu, well pressed
- For the Salad
- 270 g / 1 ½ cup couscous (or rice/quinoa if GF)
- 15 ml / 1 tbsp olive oil
- 350 g / ½ large cauliflower
- ½ tsp smoked paprika
- 1 tbsp nutritional yeast, optional
- 1 small red onion
- 10 large green olives (optional), chopped
- A large handful of fresh parsley, chopped small
- Seeds from ½ pomegranate
- Slivered or flaked almonds, to serve
Instructions
- Tofu & Marinade: Zest and juice the lemon. Set the zest aside. In a medium bowl, combine harissa paste, minced garlic, lemon juice, maple syrup, and olive oil. Pour a third into a flat dish, add salt and water, and mix well. Cut tofu into triangles, place in the marinade, and toss gently. Marinate for at least 1 hour. Season the rest of the marinade to taste and set aside.
- Couscous: Place couscous in a bowl, stir in salt, pour boiling water over it, and immediately cover with a plate. Move on to the next step.
- Roast the Veggies: Heat oven to 225°C / 435°F. Place marinated tofu on half of a baking tray. Cut the cauliflower into florets, and save the tender interior leaves. Coat cauliflower in olive oil, sprinkle with paprika, nutritional yeast and salt and add to the baking tray. Peel and cut the onion into wedges, coat in olive oil, season, and add to the tray. Bake for 20 mins.
- Finishing Touches: After 20 mins, remove the onion and any done pieces of cauliflower. Brush tofu with marinade, add cauliflower leaves coated in olive oil. Bake for 5-10 mins, until everything is soft and charred. Roast almonds in a dry frying pan until golden. Fluff couscous, stir in zest, parsley, and olives (if using). Arrange on a platter, top with tofu, roasted onion, cauliflower, and leaves. Decorate with pomegranate, almonds, and parsley.
Can I Adapt It?
Of course! Feel free to roast other veggies like broccoli, aubergine or peppers, switch up the nuts for seeds if you're allergic or if you are oil adverse, simply omit the oil and make this dressing instead. You can use rice or quinoa instead of couscous if you want to make this dish gluten free.
Let's Connect
If you make this recipe, please tag me using the #zaras_zest hashtag. I can't wait to see your creations!
Happy cooking!