Sticky Baked Harissa Tofu

Why you’ll love harissa tofu

Have you used harissa before? If yes, then you know why it would be delicious. If not, let me tell you a bit about harissa paste.

This North African condiment is made of red chili peppers (or in combination with red bell peppers), garlic, salt, and vinegar. Sometimes it also contains spices like coriander, cumin, or caraway seeds. It is not as thick as a tomato paste, but closer to a sauce texture.

We combined it with different ingredients to get an oil-free harissa tofu marinade so that the tofu will have a spicy and sweet taste and a sticky and crispy texture. It will be absolutely flavorful.

Ingredients

To make this flavorful harissa tofu, you will only need 6 ingredients besides tofu.

Making the marinade

Mix the ingredients of harissa marinade in a small bowl with a spoon (harissa paste, maple syrup, freshly chopped mint, lime juice, soy sauce or tamari, and ginger powder). No need to blend it.

Marinating tofu

1. After you pressed the tofu, cut them horizontally into two. Then cut them in half and then diagonally to get triangles.
2. If possible, take a glass bowl and layer the tofu slices in one layer.
3. Pour the marinade over the tofu triangles and gently mix them. We use a silicone brush or a spoon to cover it thoroughly.
4. Let the tofu marinate for at least 15 minutes. You can see from the below picture that the tofu soaked up all the sauce nicely.

Making a glaze

1. When the time is up, use a slotted turner to take the marinated tofu slices out. Don’t drain it, as you will need all the remaining juices.
2. Pour the leftover marinade into a small saucepan and add tapioca starch.
3. Cook it over medium heat on a stovetop until it is reduced. It has to be syrupy and thick.

Baking harissa marinated tofu

1. Preheat the oven to 390 Fahrenheit (ca. 199 °C).
2. Place the marinated tofu slices on a non-stick baking sheet/mat or parchment paper in a baking tray.

3. Bake them in the oven for 15 minutes.
4. Take it out and spread the reduced marinade (the glaze) generously over both sides using a silicone brush or spoon. Flip and brush the other side as well.
5. Bake them in the oven for another 15 minutes. See the result in the below image. Before serving, brush them with the remaining glaze.

Cooking tips

• How to cut tofu? – You can cut tofu in different ways: into cubes (like in our buffalo tofu recipe), thin strips (like in our teriyaki tofu recipe), or leave them whole (like a tofu steak). But cutting them into triangles looks fun and unique.
• Baking vs pan-frying – We tested this harissa tofu recipe with baking and frying. After it is pan-fried, the tofu is more sticky and caramelized. Either cooking method works.

Variations

• Mild or hot? – Depending on your taste, you can choose among many harissa paste products. We prefer using a mild, unseasoned harissa paste like this one. But if you like your dishes hot, choose a stronger one. Or try to make a homemade version to suit your taste buds.
• Other herbs – We believe mint and harissa paste go great together, but if you don’t like it or don’t have one, substitute mint for cilantro, basil, or parsley. The flavor will be slightly different compared to our harissa tofu recipe.

Serving ideas

If you make this harissa tofu recipe, you’ll get an absolutely delicious, crispy, and sticky dish that you can serve with many sides. Here is our recommendation if you want to mix and match.

• Stir-fried or sautéed vegetables: eggplant, roasted asparagus, sauteed mushrooms, sauteed julienne carrots, broccoli, roasted cauliflower, cabbage, onion, snow peas, or snap peas.
• Grains: steamed, cooked, or fried white rice, brown rice, quinoa, buckwheat, millet, or a combination of them.
• Riced veggies: cauliflower rice or sweet potato “rice”
• Light salads: like this vegan coleslaw.

Storing tips

• Fridge: If you want to make the harissa tofu ahead of time, let it sit in the marinade overnight and bake it the next day. Once baked, it can be stored in an airtight container in a refrigerator for up to 3-4 days.
• Reheat: We recommend reheating it in a frying pan, not in the microwave.
• Freezer: If you want the tofu to have a meat-like texture, it’s best to freeze it before using it in this recipe. However, freezing fried or baked tofu is not recommended.

More vegan tofu recipes

Looking for more tofu marinade recipes or any other ways to enjoy tofu?