Baked Harissa Tofu [Vegan & Gluten Free]

Healthy Recipes

Serves: 2-4
Prep: 35 mins + overnight (8-12hrs)
Cooking: 30-35 mins
Type: Main meal
Tools: Chopping board(s), small frying pan, frying spatula, small bowl, rolling pin or large spoon, sharp knife, fork, large measuring jug, kitchen paper, large bowl, kitchen film, baking tray, parchment paper

Notes: This recipe contains: B-Vitamins, Vitamin C & E, carbohydrates, protein, fibre, calcium, copper, iron, manganese, magnesium, phosphorus, potassium, selenium, zinc and per serving (based on 4) contains a low quantity of added sugar*, saltand saturated fats*. *Depending upon the variety and quantity of paste (or preserve) or the quantity of oil, maple syrup and/or added salt used.

As we approach salad and tasty sandwich (aka picnic) season (although this still seems like a million miles away!), it’s still a good idea to have some new and tasty ideas up our sleeves; such as a new flavour of tofu to throw into the mix! 

Feeling inspired by our latest use of Middle Eastern, N. African and African flavours, we decided to make some baked harissa tofu! We created a marinade by trying to complement the existing ingredients/flavours in our brand of harissa paste. Feel free to do the same by using our ingredient list as a guide or just show some tofu love by giving our tasty recipe a try! The initial prep takes no time at all and the rest of the tofu magic is finished while you sleep or are away at work!

As always, tofu is a small labour of love. We cannot vouch for how the tofu will taste if you only marinade it for a short period of time (as we haven’t done this ourselves), but with all our other types of marinated tofu, a minimum of 4-6 hrs usually produces the best flavours; if possible, 8-12hrs is even is always recommended! 

A few other good things to note include:

  • Depending on what you are using your tofu for, chop it to your desired size before marinating. Tip: Larger and wider pieces could make a tasty layer in a sandwich! If you are making tofu ‘cubes’ and want them crunchier (because maybe you are using them in a soup or salad), try baking them for an additional 5 mins or so. NB: we baked our tofu in a fan-assisted oven. 
  • The harrisa tofu tastes delicious, but feel free to use more of the paste in the marinade (if you can afford to do so). Alternatively you could amp up the flavour by giving it a spicy kick! We might try this next time by adding a ‘hot paprika’ or a hot chilli powder into the marinade.
  • If you do not have preserved lemon, add an additional tablespoon of lemon juice and an extra pinch of salt instead.
  • We were not aware that there are actually two types of cumin seeds (white and dark)! It just goes to show how much we actually paid attention to them because coincidently, we had both types in our cupboard. The ‘white’ seeds aren’t really white, just a lot lighter than the darker ones; feel free to use whatever you have.

Happy cooking everyone! 🙂



+++++++++++1                       Block firm tofu (=1 tetrapak)
+++++++++++½ tsp               White cumin Seeds
+++++++++++¼ tsp               Caraway Seeds
+++++++++++6 g                   Garlic clove (about 2)
+++++++++++40g                  Spring Onion (2 large)
+++++++++++2½ tbsp           Rapeseed oil
+++++++++++30g                  Harissa paste
+++++++++++10g                   Preserved lemon paste
+++++++++++1 tbsp               Lemon juice
+++++++++++1 tbsp               Maple syrup
+++++++++++2 tbsp              Balsamic vinegar
+++++++++++½ tsp                Mild paprika
+++++++++++½ tsp                Ground ginger
+++++++++++1/8-1/2 tsp      Mild or hot chilli Powder
+++++++++++                         Pinch of salt & ground black pepper

Need an easy-print recipe? Print here. 🙂



1. Drain the tofu. Place and press it between two heavy chopping boards or weighted plates to express any excess water. Leave for 30 mins. Tip: You can also line the bottom board or plate with some kitchen paper to help absorb the excess liquid.

2. Meanwhile, heat a dry frying pan over a medium-high heat. Add ½ tsp cumin seeds and ¼ tsp caraway seeds. Dry fry until lighted toasted. Tip: They will become lightly golden, fragrant and some might even start popping as they are toasted. Transfer them into a small bowl. Grind them with the flat end of a rolling pin or the back of a large spoon until a coarse powder is achieved. Tip: If you own a pestle and mortar, use this instead! 

3. Peel, slice and then crush the garlic with the back of a fork. Tip: If you have a garlic press, use this instead! Wash, trim the ends and then finely slice and chop the spring onion.

4. Prepare the marinade. Place 2½ tbsp rapeseed oil, 30g harissa paste, 10g preserved lemon, 1 tbsp lemon juice, 1 tbsp maple syrup, 2 tbsp balsamic vinegar, ½ tsp mild paprika, ½ tsp ground ginger, 1/8-1/2 tsp chilli powder (if using) and the ground cumin and caraway seed mixture into a large measuring jug. Season it with a pinch of salt and a few grinds of black pepper. Whisk together until thoroughly combined. Taste and season the mixture as necessary. Add the garlic and spring onion. Whisk to combine.

5. Drain the tofu. Pat it dry with some kitchen paper. Place in onto the chopping board and chop into ½-¾ inch cubes or whatever size pieces you prefer. Gently transfer the tofu into a large bowl or baking dish. Pour over the marinade. Gently stir and toss the tofu in the marinade until all pieces are thoroughly coated. Cover the bowl (or dish) with a piece of kitchen film and refrigerate the tofu overnight (or as long as possible).

6. Heat the oven to 200ºC/400ºF. Line a baking tray with a sheet of parchment paper. Remove the tofu from the fridge and give it a good stir. Transfer it onto the tray in a single layer. Pour any remaining marinade over the tofu. When the oven is ready, place the tray onto the middle oven shelf. Bake for 16mins. Remove, turn the pieces over. Place the tray back into the oven. Bake for a further 15-16mins. Remove and allow to cool.

7. Serve over a vegetable and grain-based salad, as a soup topper (aka tofu croutons!), in a wrap, or over a savoury rice or couscous dish.


Tip: Refrigerate any leftover tofu in an air-tight and resealable container; consume within 3-5 days. Alternatively, store and freeze; defrost, reheat and consume within 4-6wks. 


16 thoughts on “Baked Harissa Tofu [Vegan & Gluten Free]

  1. Reblogged this on Marcey's Table and commented:
    This baked Harissa tofu looks wonderful! If you never have tried Harissa sauce you should try it. It is a rich, smoky, and piquant taste. I love it.

    Also, most people have never had tofu made right. The result is that you often end up with mouthful of mush, even in restaurants! What you have to do is press it to get the water out. I take a cookie sheet and line it with paper towel. Put slices of tofu on it and layer some more paper towel on it. Put it another cookie sheet on top and weight it down for 15 minutes. The water gets squeezed out and the paper towels soak it up. The texture is so much better.


    Liked by 1 person

    1. Thanks for the reblog Marcey! You’re right, without proper preparation tofu just isn’t enjoyable! There are so many ways to press and express tofu and if you have the budget, you can even buy ‘tofu presses’ these days! This one (by Tofuture) looks like a good one: . We hope that you enjoy the recipe! 🙂


    1. Hey! Thanks for the comment and stopping by Eat2Health MusingonDinner! Yes, we used to be the same years ago; just casually throwing it into a stir-fry etc. and not really cooking it that often. We’re really glad that you liked it; hopefully we have convinced you to cook it more often? If you have a moment you might want to check out some of our other tofu flavours. Our twelve hour harissa tofu is very savoury, hearty and delicious! You’ll have to let us know if you decide to try it out. Have a great weekend. ~Lynn & Alex 🙂


    1. Thanks Rashmi. It’s our pleasure. It’s a really tasty and aromatic paste that used in N. African & M. Eastern dishes. If preferred, you can always try making your own spice blend at home, but either way you’re in for a treat! Have fun experimenting and we hope that you enjoy it if you do decide to try it. 🙂


  2. This tofu sounds so delicious and flavorful! I’m always looking for new ideas for tofu, and this looks like a must try! I love the ideas for using it, in a wrap or on a salad. And now of course you have me dreaming of picnics and trips to the beach. Wahh! Thanks for sharing another great recipe, you two!

    Liked by 1 person

    1. Aw thanks Larice! Our twelve hour tofu was delicious! We’re exactly the same; tofu can be so much more than a rubbery and tasteless mass! Haha, sorry! It’s good to start brainstorming about summer delicacies, but it’s hard not to get trapped in a daydream as a result! It’s ace on salads! It’s our pleasure and we hope that you really enjoy it! 🙂

      Liked by 1 person

      1. I know I would love this! I’m going to try it soon, picnic weather or not! And don’t I know it about the daydream trap! We’re on a weather roller coaster over here… It keeps getting nice and then we get buried in snow 😛 So thinking ahead to packing picnics with your yummy tofu is such a great distraction!

        Liked by 1 person

      2. Haha! Thanks Larice, we’re glad to help! We need a distraction at the moment too; it’s not snowing but absolutely freezing… with a little too much wind and rain for our liking! Hmm, the perfect reason to stay in and ‘bake’ 😉

        Liked by 1 person


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