Harissa tofu salad

Harissa tofu salad

Tags

Salad

Cook

Ingredients

  • 1 block tofu
  • ¼ cup lemon juice
  • Zest of 1 lemon
  • 2 tbsp harissa paste
  • 2 garlic cloves, minced
  • 2 tbsp maple syrup
  • 3 tbsp olive oil
  • 1 ½ cup couscous
  • 1 tbsp olive oil
  • 1 cauliflower, cut into florets
  • ½ tsp smoked paprika
  • ½ tsp coriander
  • 1 tsp cumin
  • 1 tbsp nooch
  • 1 red onion, cut into wedges
  • Handful of parsley, chopped
  • Handful of coriander, chopped
  • Seeds of ½ pomegranate
  • Slivered almonds

Steps

  1. Drain and press the tofu. Once done cut into triangles.
  2. In a bowl combine harissa paste, garlic, lemon juice, maple syrup and olive oil.
  3. Pour a third of this mixture into a flat dish, season and 1 tbsp water. Mix well.
  4. Place tofu in the marinade and gently toss to coat. Leave for at least an hour.
  5. Add couscous to a bowl with 450ml of stock, cover.
  6. Heat oven to 210°C. Place tofu on a baking tray.
  7. Coat cauliflower in olive oil. Sprinkle with salt, nooch and spices. Add to the tray.
  8. Coat the red onion in olive oil, season and add to the tray. Bake for about 20 minutes.
  9. Remove the onion after 20 minutes. Brush the tofu in remaining marinade, cook for 5-10 minutes.
  10. Meanwhile, roast almond on low heat in a dry pan until golden.
  11. Fluff couscous with a fork, stir lemon zest, parsley and coriander through it.
  12. Top with baked tofu, roasted onion and cauliflower. Decorate with pomegranate seeds and almonds.