Sweet & Spicy Apricot Harissa Tofu with Couscous Pilaf

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Now listen here, tofu skeptics.

I don’t expect to fully convert every single one of you, but I’d like to encourage an open mind. 😉

As a person who loves to prioritize protein but also knows that it is important to be mindful of meat intake, both for personal health and for environmental health, I love coming up with irresistible meatless meals to have in the rotation.

We try to have at least one meatless dinner per week, a Meatless Monday, if you will. And as a protein girlie, tofu is a star! It’s a complete protein (AKA includes all the essential amino acids), it’s inexpensive, eco-friendly, and a versatile base for so many flavors. 

Research shows us time and time again that the healthiest eating pattern is the Mediterranean diet, and that’s what I try to practice in my everyday life and recipes. Now, the Mediterranean diet is not necessarily Mediterranean food, which is a common misconception. The Mediterranean ‘diet’ is simply an eating pattern that prioritizes fresh vegetables and fruits, whole grains, nuts and seeds, lean protein, and heart-healthy fats, and technically, you could do that with any recipe.

This recipe, however, does have a distinct Mediterranean flair. It features harissa, a North African spice paste, that when combined with sweetness from apricot preserves and umami from soy sauce, creates a sticky, sweet, and slightly spicy glaze that is PERFECT on crispy little tofu cubes. I highly recommend serving it over this couscous pilaf, which is loaded with fresh herbs, roasted pistachios, and pomegranate arils. It’s the perfect mash-up of Mediterranean ingredients and flavors.

Alright, enough blathering, let’s make it!

What You’ll Need To Make This Harissa Tofu:

• Make sure you grab extra-firm tofu for this recipe. I like the vacuum-sealed kind, which has even less moisture. You can usually find it in any regular grocery store, either in the plant-based section near the dairy or in the produce section near the mushrooms and Asian condiments like kimchi.
• Tossing the tofu cubes in cornstarch before cooking is a little trick that helps the seasonings and sauce cling to the tofu and get the cubes golden and crispy on the outside. Don’t skip this step!
• Harissa is a smoky, slightly spicy chili paste that adds a ton of flavor to the sauce. I use the mild Zwïta harissa, but most grocery stores carry it these days in the international foods aisle.
• I love using garlic paste in a tube as a shortcut, but freshly minced garlic cloves work perfectly if that’s what you have.
• Just a splash of low-sodium soy sauce brings some savory umami depth to the sauce. Coconut aminos are a great swap if you need a soy-free or gluten-free option.

Cut the tofu into small cubes and toss with avocado oil, paprika, garlic powder, and salt. Sprinkle in the cornstarch and toss again so each piece gets a light coating.

Heat avocado oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook for a few minutes on each side. This is a lesson in patience, my friends. Each little side needs 3-4 minutes, untouched, to get crispy.

While the tofu is cooking, whisk the remaining cornstarch with water to make a slurry, then add the garlic, apricot preserves, harissa, and soy sauce.

Once the cubes are golden and crispy, transfer them to a plate. Pour the sauce into the skillet and let it simmer briefly until thickened, then add the tofu back and toss until every piece is coated in the glaze.

Serve over warm couscous pilaf, rice, or quinoa with a green veggie on the side.

FAQs

Crispy tofu cubes tossed in sweet-and-spicy glaze and piled onto couscous pilaf… shhhh, do you hear that? Dinner is calling.

If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, TikTok, Facebook, or Youtube – I love connecting with you all there!

Sweet and Spicy Apricot Harissa Tofu with Couscous Pilaf

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• Author: Erica Baty
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

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Description

Crispy tofu cubes coated in a sticky apricot harissa glaze that balances sweetness, smoky spice, and savory depth. Serve it over couscous pilaf or your favorite grain for a satisfying plant-forward dinner.

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Ingredients

Scale 1x2x3x

Tofu:

• 1 lb extra-firm tofu
• 3 tablespoons avocado oil, divided
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 tablespoons corn starch

Apricot harissa sauce:

• 3 tablespoons water mixed with 1 teaspoon cornstarch
• 1 teaspoons garlic paste or 2 cloves garlic, minced
• 3 tablespoons apricot preserves
• 2 tablespoons harissa
• 1 tablespoon low sodium soy sauce (or coconut aminos)

For serving:

• sesame seeds
• couscous pilaf
• green beans, arugula, broccoli or veggie of choice

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Instructions

1. Wrap the block of tofu in a few paper towels, pressing down to extract as much water as possible.
2. Cut the tofu block into planks, then strips and finally uniform little cubes. In a shallow dish, drizzle the tofu cubes with 1 tablespoon avocado oil and season with 2 teaspoons smoked paprika, 1 teaspoon garlic powder and ½ teaspoon salt, tossing well so the pieces are evenly coated with seasonings. Sprinkle on 2 tablespoons cornstarch and toss again.
3. Add the remaining 2 tablespoons of avocado oil to a large ceramic coated nonstick skillet over medium high heat. Once the oil is hot, add the tofu cubes in a single layer, taking care not to overcrowd the pan.
4. Now listen, getting tofu crispy on all sides is a bit of a lesson in patience. Each side needs about 3-4 minutes, untouched, before flipping to the next. In total, it’ll take about 10-12 minutes to get the tofu cubes fully crispy on all sides. Once they are, remove them to a plate.
5. While the tofu is cooking, whisk together the sauce. In a small bowl or liquid measuring cup, stir together 3 tablespoons water and 1 teaspoon cornstarch, until the cornstarch is fully dissolved. Add 1 teaspoon garlic paste, 3 tablespoons apricot preserves, 2 tablespoons harissa paste and 1 tablespoon low sodium soy sauce, whisking until well combined.
6. Return the skillet to the stove over low to medium heat and pour in the sauce. Let it come to a gentle simmer and stir for a 1-2 minutes, until thickened. Turn off the heat and return the crispy tofu cubes to the pan, tossing them until evenly coated in that glorious, sticky sweet sauce.

Serve hot over couscous pilaf, rice, quinoa and whatever green veggie your heart desires – I love green beans or arugula!

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Notes

I get the high-protein, vacuum-sealed, extra-firm organic tofu from Trader Joe’s or the Wildwood brand. You can find some version of high-protein tofu at any grocery store.

If the sauce gets a little too thick, simply add a big splash of water to loosen it.

Store leftovers in an airtight container in the fridge for up to 4 days.

Refer to the above blog post for step-by-step photos, ingredient information, and answers to frequently asked questions.

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Nutrition

• Serving Size: 1/3 recipe (about a heaping cup)
• Calories: 347
• Sugar: 10.5 g
• Sodium: 679.1 mg
• Fat: 16.6 g
• Carbohydrates: 25 g
• Fiber: 4.1 g
• Protein: 24.3 g
• Cholesterol: 0 mg

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