Sunday, July 5, 2015

Harissa-spiced tofu, beetroot and sweet potato salad

I had trouble titling this recipe because I felt like all of the ingredients were stars. However, harissa-spiced tofu, beetroot, sweet potato, carrot, broccoli and kale salad with lemon and mint was too much of a mouthful. Rest assured, though, that you'll appreciate all of the ingredients in this dish should you choose to make it.

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.

The spicy tofu, lemon and mint were effective against the sweetness of the vegetables. I particularly liked the mix of beetroot and sweet potato in here (which is why they made it into the title!) and they contribute to this being a satisfying meal. At the same time, it could be served as a side dish if you prefer.

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?


  1. Oh my gosh!! This looks amazing! What a beautiful salad! I just love all the colors and flavors you've mixed together! Looks so lovely!

  2. I would love nothing more than a gigantic bowl of this salad. Right now I would adore it roasted. I ;ove the favour of harrissa and have yet to try tofu marinated in this way. but I intend to cook it soon.

  3. This looks extremely good!! I haven't really used Harissa much but this looks amazing

  4. A salad that can be cold or warm is useful especially when the temperature goes up and down and you are not sure if you should be planning for hot or cold weather - it sounds like it is full of great ingredients.

    1. With London and Melbourne having changeable weather I definitely see that as a key benefit :-)

  5. Food blogger problems eh?! When you don't know which ingredient to put in the title first.
    I only recently discovered harissa, but I am going to have to try it on some tofu.

  6. Nice combo - healthy, tasty, spicy! Snacking time!!

    Julie & Alesah
    Gourmet Getaways xx

  7. Harrisa paste needs to be introduced into my LIFE!

  8. "harissa-spiced tofu, beetroot, sweet potato, carrot, broccoli and kale salad with lemon and mint"
    It's the best title for a recipe actually =) I quite like it.
    I wouldn't feel guilty about using jarred harissa, especially since I had no clue you could make homemade ;p
    Thanks for sharing this at Healthy Vegan Fridays Kari! I am pinning this and can't wait to see what you share this week =) Have a wonderful weekend.

  9. This sounds so good Kari. I can see I'll be doing some cooking with harissa myself soon! I have no dramas with a bought version myself either :)


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