I don't mind confessing that the harissa in this came from a jar. I bought it on the same shopping trip that gave me preserved lemon paste. Both were impulse buys, but useful ones that have given rise to some new recipe ideas. For this salad, the harissa was key in flavouring the tofu and I balanced the spice out with lemon juice and mint. I am still quite new to cooking with harissa but really enjoy the depth of flavour in the spicy paste.
I served this salad cold and avoided using the oven to make it, but if you are reading this in winter, it could easily be turned into a warm salad with oven-roasted vegetables. In fact, I'm sure that would be delicious too and may have to try it that way when our weather is sufficiently cold (fortunately, it is at least now not as hot as last week!).
Harissa-spiced tofu, beetroot and sweet potato salad
A full-flavoured, satisfying salad that can be served hot or cold
Serves 2 to 3 as a main
Allow 15-30 minutes, at a minimum, for marinating the tofu
Author: Bite-sized thoughts
2 tbsp harissa paste, or to taste
2 tbsp + 2 tbsp lemon juice
350g firm tofu, pressed and cut into squares
2 fresh beetroot, peeled and chopped
2 carrots, peeled and chopped
1 medium sweet potato, cooked (I microwaved mine), peeled and cut into chunks
1/2 head broccoli, cut into florets
1 cup kale, torn
Decent bunch of mint, chopped
Drizzle of oil, for cooking
Combine the harissa and 2 tbsp lemon juice in a shallow dish and whisk to combine. Add the tofu squares and mix to coat in the harissa marinade. Allow to sit for 15 to 30 minutes, or longer if time permits.
When the tofu has marinated, heat a non-stick pan and add a drizzle of oil. Cook the tofu on medium-high heat until golden brown on all sides. Set the tofu aside while you cook the vegetables.
Add the remaining 2 tbsp lemon juice to the pan along with the chopped beetroot and carrots. Saute, stirring regularly, for about 5 minutes. Reduce heat to low and add the sweet potato, broccoli, kale and mint. Allow to cook, stirring occasionally, for a further 5 minuets or until the vegetables are just cooked.
Add the tofu back to the pan and stir through. Serve immediately or after cooling.
Submitted to Healthy Vegan Fridays.
Do you have favourite uses for harissa?