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Harissa-spiced tofu, beetroot and sweet potato salad (v, lf)

A full-flavoured, satisfying salad that can be served hot or cold.
Serves 2 to 3 as a main.
Vegan and low in fat; can be gluten-free if using gluten-free harissa paste.

Allow 15-30 minutes, at a minimum, for marinating the tofu.

Author: Bite-sized thoughts.

Original post (with pictures) here.

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

1. 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.
2. 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.
3. 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.
4. Add the tofu back to the pan and stir through. Serve immediately, or after cooling.