Harissa Tofu Bowl

Harissa-roasted tofu bowls with couscous, crisp vegetables and lemon-tahini sauce.

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Pressing and roasting the tofu gives it firm edges that stand up to the spicy North African harissa coating.

Ingredients

• 500 g firm tofu
• 2 tbsp harissa paste
• 1 tbsp olive oil
• 250 g couscous
• 300 ml vegetable stock
• 1 cucumber, diced
• 250 g cherry tomatoes, halved
• 1 carrot, grated
• 3 tbsp tahini
• 2 tbsp lemon juice
• 3 tbsp water
• salt

Step-by-step method

1. Heat the oven to 210°C conventional or 190°C fan and line a tray with baking paper.
2. Press the tofu between kitchen paper for 10 minutes, cut into cubes and toss with harissa and olive oil.
3. Spread tofu in one layer and roast for 25–30 minutes, turning halfway, until browned at the edges.
4. Place couscous in a bowl, pour over boiling vegetable stock, cover for 5 minutes and then fluff with a fork.
5. Whisk tahini, lemon juice, water and a pinch of salt until smooth, adding a little more water if needed.
6. Divide couscous among bowls and arrange cucumber, tomatoes, carrot and hot tofu over the top.
7. Drizzle with tahini sauce and serve while the tofu is warm.