Harissa Roasted Tofu
Sign in to rate this recipe
Make this recipe your way, free
Chef Herbella can adjust it for your diet, swap ingredients or change the servings. Free account, no credit card.
Ingredients
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat.
- 2
Press tofu: if not already pressed, wrap tofu in a clean towel and place a weight on top 15–30 minutes to remove excess water; then cut into cubes or slabs.
- 3
Make the marinade: whisk together olive oil, harissa paste, maple syrup, soy sauce, lemon juice, minced garlic, smoked paprika, cumin and a pinch of salt.
- 4
Toss tofu with marinade in a bowl gently but thoroughly. If using cornstarch, sprinkle it over the marinated tofu and toss once to coat—this helps create a crisper exterior.
- 5
Arrange tofu pieces in a single layer on the prepared sheet, leaving space between pieces so they roast instead of steam.
- 6
Roast 25–30 minutes, flipping once halfway through, until edges are golden and slightly charred. For extra crispness, broil 1–2 minutes at the end—watch closely.
- 7
Remove from oven and sprinkle with chopped cilantro or parsley and an extra squeeze of lemon.
- 8
Toss into your Roasted Carrot & Goji Berry Salad with Toasted Millet for a spicy, savory protein.
- 9
Serve over steamed couscous, rice, or quinoa with a smear of tahini and pickled vegetables.
- 10
Use in wraps with avocado, shredded cabbage, and extra harissa mayo (vegan mayo + harissa).
- 11
Smoky, spicy, slightly sweet and bright from lemon; umami from soy; crisp edges with tender interior.
A bold, smoky-spicy tofu that crisps at the edges and stays tender inside—perfect as the protein for your carrot & goji millet salad, in bowls, wraps, or served with roasted veg and grains.
