Hope you had a good week and are getting some well deserved rest over the weekend. I’ve had a turbulent week but things are slowly settling down and I’m thankful because it’s been a bit of a pressure cooker here.
According to the recipe, although we’ve had quite a few sunny days this week and I’ve seen a few plants blooming, it’s really still quite cold and not quite spring-like. Most of our heating comes in the afternoon and we still want warm, comforting food. This warm tofu harissa salad is my transitional meal between winter and spring – I want to eat a little lighter but I’m not yet ready for a proper cold salad that will satisfy me when it warms up in a few months.
This Harissa Tofu Salad is easy and quick to make – most of the work happens in the oven – delicious and satisfying. It has become our recent go to. I was inspired by the many beautiful cauliflowers I stumbled across at our local store. So while I’m here I wonder if the store shelves are out of season for cauliflower in the UK tells a different story. Its abundance was in stark contrast to other staple vegetables which were conspicuously absent or looking half-rotten and feeling sorry for themselves – you may have heard that the UK is currently suffering from such a shortage of fresh vegetables that supermarkets have started to introduce rationing on certain items – no, I’m not kidding. !! If I could stay…
More about ingredients
Lemon zest and juice: I used lemon juice in the marinade and dressing and added a bit of lemon zest to the couscous. It works really well against the spiciness of the harissa paste and the sweetness of the maple syrup. In terms of the number of lemons you will need, be it 1 large juicy lemon or 2 less juicy/small ones.
Harissa paste: Harissa paste is a Tunisian pepper and spice paste used in several North African countries. Different brands have different strengths (I used the Bellazu Smoked Chili one) so when you first make this dish, proceed with caution. Having said that the marinade/dressing can have a strong flavor on their own, but once tossed into the salad, it’s not too spicy (at least to me and I don’t like very spicy food). If you overdo the spice, serve with some vegan yogurt to moderate the heat.
cloves of garlic: Grated garlic cloves add more flavor. If you want to remove hardness, first soak in lemon juice for 20 minutes. Alternatively, coat the peeled cloves in a little oil and add to the baking tray. Once softened.
Maple syrup: Maple syrup adds a little sweetness that contrasts nicely with the lemon flavor. Other neutral flavored sweeteners will also work well. I tried the date syrup, but I didn’t enjoy the end result because the aftertaste of the date syrup was too strong.
olive oil: Olive oil helps to keep roasted vegetables moist and consistency of marinade/dressing. I used extra virgin olive oil for dressing and cooking, olive oil for the rest. If you prefer not to use oil, skip the oil in the tofu marinade and use this dressing instead.
Farm tofu: Firm or extra firm tofu is what I needed here – the kind that is preserved in water, not the silken type (which usually comes in tetra packs). As with most applications, you need to press it first to get rid of excess water and so it absorbs the marinade better. Coat in marinade and set aside for as long as you can, at least an hour.
Couscous: Couscous is a North African staple made with semolina – the North African equivalent of pasta, if you will. I chose it for this dish because it blends beautifully with other flavors and because of its ease of preparation. It doesn’t need to be cooked, you just pour some boiling water and set it aside while you get on with the other ingredients. Couscous is not gluten-free so if that’s something that’s a problem for you, swap it out for quinoa or rice! I cook both (I use basmati type rice) using a 1 cup grain absorption method: 1¼ cups water ratio. I cook it covered on lowest heat. Once all the water is absorbed, I turn off the heat but keep the lid on and let it steam for another 10 minutes.
cauliflower: Roasted cauliflower is one of my favorite winter staples, I find it totally addictive. I like it coated in oil, sprinkled with smoked paprika, nutritional yeast and salt and roasted in a hot oven to charred perfection. You can use broccoli instead.
Smoked paprika: Smoked paprika is one of my favorite spices and I love using it in roasted cauliflower, please try it. You can also use regular sweet paprika, but the smoked variety is much better.
Nutritional Scream: Nutritional yeast, which is a staple vegetarian seasoning made from inactive yeast, is an optional ingredient here, but I like to use it in smoked paprika as well as roasted cauliflower.
red onion: Red onion is cut into wedges, coated with a little oil and fried in the oven along with other ingredients. It adds some color and flavor to this salad.
cashew nuts: I used toasted almonds in a dry pan to add some crunch and flavor to this salad. If you are allergic to nuts, sunflower (or pumpkin) seeds will work just as well.
Pomegranate seeds: Juicy and tangy pomegranate seeds add a nice pop of flavor and color to this simple salad and take it up a notch.
Parsley: I sprinkle the dish with a generous amount of fresh parsley, cilantro or/and mint to go to my other.
Make a marinade and dressing mixture, then use a third of it to marinate the tofu. Coat the well-pressed tofu in the marinade for as long as possible – at least an hour, but several hours is better. Save the rest of the mixture for baking the tofu once and dressing the salad.
Making couscous couldn’t be easier. All you have to do is season it (and I like to add some lemon juice to it) and then pour just the right amount of boiling water over it, cover and set aside. It will cook with boiling water and its own steam while you crack through the rest of this dish.
The rest of this harissa tofu salad is on a baking tray. Cut your cauliflower into even sized florets, cut the onion into thick wedges and separate the cauliflower leaves. Coat everything with a little olive oil and arrange on a baking tray alongside the marinated tofu. Bake in a hot oven until everything is cooked and nicely charred. Be sure to check the status of these items while they’re baking so you can remove bits that are ready and make more room for ingredients that need a little more time.
Once your oven has done its magic, you’re ready to assemble the salad and plate it. Drizzle some dressing over it and sprinkle with toasted almonds, pomegranate seeds and chopped parsley for an extra layer or so of flavor and texture. Pajaz In other words
Can I make this dish without oil?
If you want to use less oil or no oil, this dish can be adapted to your dietary needs. You can roast the vegetables in the stock, skip the oil in the marinade and make this oil-free dressing instead.
Can I make this meal gluten-free?
Yes, it’s really easy to do. Use quinoa or rice instead of couscous. I cook both of these (the basmati rice I use) using a 1 cup grain absorption method: 1¼ cups water ratio. I cook it covered on lowest heat. Once all the water is absorbed, I turn off the heat but keep the lid on and let it steam for another 10 minutes.
- 60 ml / ¼ cup lemon juice + 1 lemon zest
- 2 tablespoons harissa paste*, divided
- 2 garlic cloves, finely minced, divided
- 30 ml / 2 tablespoons maple syrup, divided
- 45 ml / 3 tbsp olive oil*, divided
- Salt and pepper, to taste
- 400 g / 14 oz firm tofu, well pressed
salad
- 270 g / 1½ cups couscous (or rice/quinoa* if GF)
- 15 ml / 1 tablespoon olive oil
- 350 g / ½ large cauliflower
- ½ teaspoon smoked paprika
- 1 tablespoon nutritional yeast, optional
- 1 small red onion
- Seeds from ½ pomegranate
- slivered or flaked almonds, to serve
- Fresh parsley, to serve
method
Tofu, marinade and dressing
- Extract the lemon juice. Set the zest aside.
- In medium bowl, combine harissa paste, minced garlic, lemon juice, maple syrup, and olive oil. Pour a third of this mixture into a flat dish (I use my lasagna dish), add ½ teaspoon salt and 1 tablespoon (15 ml) of water. Mix well.
- Cut the tofu into equal sized pieces (I went for 0.75 cm / 0.3″ long triangles), place in the dish with the marinade. Use a spatula to gently toss in the marinade. Leave to absorb the flavors for at least 1 hour – the longer the better.
- Season the rest of the mixture to taste and set aside – it will be used to baste the tofu one more time and to dress the salad.
salad
- Place couscous in a bowl, stir in 1 teaspoon salt and lemon zest. Pour over 450 ml (2 cups minus 2 tablespoons) boiling water, then immediately cover with an upside-down plate. Go to next step.
- Preheat the oven to 225º C / 435º F and take a large baking tray. Place the marinated tofu halfway up the tray.
- Cut the cauliflower into similar sized florets and save the tender inner leaves for later. Coat cauliflower in 2 teaspoons olive oil, sprinkle with smoked paprika, nutritional yeast and salt. Add to baking tray.
- Peel the onion and cut into thick wedges, leaving the root end intact, coat in olive oil, season and add to the tray.
- Bake for about 20 minutes. After 20 minutes, remove the onion (it should be done), brush the tofu with a little of the dressing from step 3. Add the cauliflower leaves coated in olive oil. Bake for another 5-10 minutes, until everything is tender to the knife and charred in place.
- While the vegetables are baking, fry the almonds in a dry frying pan until golden. Use low heat and toss frequently.
- Fluff couscous with a fork, place on a plate, top with baked tofu, fried onions, cauliflower florets and leaves.
- Garnish with pomegranate seeds, toasted almonds and chopped parsley.
Comment
*Oil: If you prefer not to use oil, saute the vegetables in the stock, skip the oil in the tofu marinade and use this dressing instead.
*Quinoa: If you want to keep this salad gluten-free, use quinoa or rice instead of couscous. I cook both using the absorption method of 1 cup grain: 1¼ cup water ratio. I cook it covered on lowest heat. Once all the water is absorbed, I turn off the heat but keep the lid on and let it steam for another 10 minutes.