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

Vegan

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

Author: Bite-sized thoughts

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Ingredients

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

Method

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?

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