Sticky Harissa Tofu Tacos
Sticky Harissa Tofu Tacos, spicy and sweet glazed tofu served with crunchy tangy slaw. An easy weeknight dinner that can be cooked in 30 minutes.
It’s been a long month and the thing I’ve been craving most has been anything stuffed in a tortilla. After experimenting a lot with harissa recently, I made some really yummy tofu that happened to taste even better stuffed in some corn tortillas. Full of flavor and all the textures I love. These are a must to add to your taco rotation.
Why You’ll Love These Harissa Tofu Tacos
- Naturally gluten-free and high in protein. These nourishing tacos are naturally gluten-free and filling thanks to the use of tofu as our main plant-protein source.
- Easy to make. No special equipment needed, and if planned well, you can make this recipe in 30 minutes. Perfect for a weeknight meal.
- Loaded with veggies. This slaw comes together quick and is packed with antioxidants and fiber.
What is Harissa?
Harissa is a hot red chili paste or sauce with North African and Middle Eastern roots made from dry red chiles, garlic, extra virgin olive oil and spices such as cumin, coriander and caraway seeds. This paste is commonly used as a dip or in marinades.
Key Ingredients and Substitutions
- Tofu: I have tested this with extra firm tofu and super firm tofu with great success.
- Cornstarch: This helps to crisp up your tofu in the oven. You can swap with potato starch.
- Harissa Paste: Do note that harissa paste can vary in terms of spice level. If concerned with spice level, opt for brands that are clearly marked mild.
- Spices and Herbs: I used a combination of coriander, thyme, sumac, and paprika to flavor the tofu and sauce.
- Red Cabbage: This works well with green cabbage as well. You can also make your life easier by using a premade shredded slaw mix.
- Red Onion: Can be swapped for white onion.
- Lemon: Use fresh because you will need both the zest and juice. You can swap for limes if preferred.
- Cilantro: If not a fan of cilantro, you can use fresh parsley for the slaw.
- Maple Syrup: This will help balance out the spiciness of the harissa paste. You can swap for agave syrup.
- Tortillas: To keep this gluten-free, I chose corn tortillas. Feel free to swap with flour or any other gluten-free tortillas if preferred.
How to Make Harissa Tofu Tacos
Making Harissa Tofu
Preheat oven to 425F then tear the block of tofu into 1-inch chunks with your hands. To a large heat resistant mixing bowl or airtight container, combine 2 cups of boiling water with 1 tablespoon of kosher salt and mix together until the salt is dissolved. Carefully submerge the tofu in the water and allow to soak for 15 minutes. Drain the tofu well and pat dry with a clean kitchen towel or paper towels. Dry the container that was used for soaking and add back in the tofu then top with cornstarch, harissa paste, tamari, coriander, thyme, and oil. Toss the tofu to evenly coat.
Place the coated tofu on to a parchment lined baking tray giving about 1/2 inch space between each piece of tofu. Bake the tofu in the oven for 15 minutes, flip the tofu and return to the oven to bake for an additional 10-15 minutes or until golden.
Making Cabbage Slaw
To a medium mixing bowl combine the onions, cabbage, and cilantro then top with the sumac, a pinch of salt, zest of 1 lemon, juice of half a lemon, oil, and red wine vinegar. Massage the ingredients into the cabbage mixture then place in the fridge until ready to use.
Harissa Tofu Glaze
Preheat a small sauté pan over low heat. To a small bowl combine the garlic, harissa paste, maple syrup, soy sauce, paprika and remaining lemon juice. Whisk together then pour the sauce into the pan and allow it to come to a low simmer. Stir in the baked tofu, making sure it is evenly coated in the sauce then remove from heat.
How to Assemble Tacos
Heat up tortillas either over an open flame using your gas burner or in a heated heavy bottom pan over medium low heat. Over flame, just heat the tortillas for 10 to 20 seconds on both sides, turning the tortillas with tongs until charred around the edges. If using a pan, heat the tortillas for 20-30 seconds on both sides until warmed through.
To assemble, add some slaw then top it with the glazed tofu. Optional, but drizzle with some harissa tahini sauce then serve with extra lemon wedges and cilantro as desired.
Expert Tips
- If you prefer to use a tofu press, do note you will need to adjust flavors. The salt water bath does infuse some flavor into the tofu. As such, you may want to add a little soy sauce to the tofu marinade before using if pressing it instead.
- Control the spice level to your preference. Harissa paste can vary in heat depending on the brand you use. Opt for brands that clearly label their harissa as mild in spice level. Traditional Harissa brands tend to be more spicy, so just be aware before using.
- Make a simple harissa tahini sauce. Use the same bowl that you made your glaze in then add 2 tbsp tahini, 1/2 tbsp harissa paste, 1 tsp maple syrup, 1/2 tsp garlic powder, juice of half a lemon and a pinch of salt. Whisk to combine then add 2 tbsp of water and whisk again. If your sauce is too thick, add 1 tbsp of water at a time until desired consistency is achieved.
Frequently Asked Questions
The use of salt in this application does not mean you will be consuming a full tablespoon of salt in the recipe. You’ll find that the salt behaves similarly to how someone would cook pasta. The hot salted water will add some flavor to the tofu, but it will also push excess water out of the tofu and help firm it up a little bit too.
Heat up tortillas either over an open flame using your gas burner or in a heated pan over medium low heat. Over flame, just heat the tortillas for 10 to 20 seconds on both sides, turning the tortillas with tongs until charred around the edges. If using a pan, heat the tortillas for 20-30 seconds on both sides until warmed through.
Yes! Store the tofu and slaw in separate airtight containers in the fridge. Both will last up to 3 days in the fridge. When ready to enjoy, heat up your tortillas and tofu, then load up your tacos.
Recipe Variations
- Swap the harissa with adobo sauce. This is the sauce that you find in a can of chipotle peppers. You can keep the other seasonings the same.
- Make a gochujang flavored variation, by swapping the harissa paste with gochujang paste. Remove the coriander and thyme from the tofu seasoning and add a tablespoon of soy sauce in the sauce ingredients.
- Change up the veggies! Try this with shredded carrots and peppers if not a fan of cabbage.
More Plant Based Taco Recipes
- Crispy Black Bean Tacos
- Orange Chipotle Shredded Tofu Tacos
- Baked Tofu Tacos with Mango Avocado Salsa
- Chimichurri Corn Tacos
- Black Bean Tacos with Roasted Sweet Potatoes
Sticky Harissa Tofu Tacos
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3–4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Sticky Harissa Tofu Tacos, spicy and sweet glazed tofu served with crunchy tangy slaw. An easy weeknight dinner that can be cooked in 30 minutes.
Ingredients
Baked Tofu
- 1, 16 oz block of extra firm tofu
- 2 tbsp cornstarch
- 1/2 tsp ground coriander
- 1/2 tsp dry thyme
- 1 tbsp harissa paste
- 1/2 tbsp avocado oil
Cabbage Onion Slaw
- 1 1/2 cups red cabbage, thinly shredded
- 1/4 medium red onion, thinly sliced
- 1/4 cup cilantro, minced
- 1/2 tsp sumac, optional
- 1 tsp olive oil
- Zest of 1 lemon
- Juice of half a lemon
- 2 tsp red wine vinegar
Harissa Glaze
- 2 cloves garlic, grated
- 3 tbsp harissa paste
- 2 tbsp maple syrup
- 1 tsp paprika
- 1/2 tbsp tamari or soy sauce
- Juice of half a lemon
Assembly
- 8 corn tortillas
- Cilantro for garnish
- Lemon wedges
- Kosher salt
Instructions
- Preheat oven to 425F then tear the block of tofu into 1-inch chunks with your hands. To a large heat resistant mixing bowl or airtight container, combine 2 cups of boiling water with 1 tablespoon of kosher salt and mix together until the salt is dissolved. Carefully submerge the tofu in the water and allow to soak for 15 minutes. Drain the tofu well and pat dry with a clean kitchen towel or paper towels. Dry the container that was used for soaking and add back in the tofu then top with cornstarch, harissa paste, tamari, coriander, thyme, and oil. Toss the tofu to evenly coat.
- Place the coated tofu on to a parchment lined baking tray giving about 1/2 inch space between each piece of tofu. Bake the tofu in the oven for 15 minutes, flip the tofu and return to the oven to bake for an additional 10-15 minutes or until golden.
- To a medium mixing bowl combine the onions, cabbage, and cilantro then top with the sumac, a pinch of salt, zest of 1 lemon, juice of half a lemon, oil, and red wine vinegar. Massage the ingredients into the cabbage mixture then place in the fridge until ready to use.
- Preheat a small sauté pan over low heat. To a small bowl combine the garlic, harissa paste, maple syrup, soy sauce, paprika and remaining lemon juice. Whisk together then pour the sauce into the pan and allow it to come to a low simmer. Stir in the baked tofu, making sure it is evenly coated in the sauce then remove from heat.
- Heat up tortillas either over an open flame using your gas burner or in a heated heavy bottom pan over medium low heat. Over flame, just heat the tortillas for 10 to 20 seconds on both sides, turning the tortillas with tongs until charred around the edges. If using a pan, heat the tortillas for 20-30 seconds on both sides until warmed through.
- To assemble, add some slaw then top it with the glazed tofu. Optional, but drizzle with some harissa tahini sauce then serve with extra lemon wedges and cilantro as desired.
Notes
If you prefer to use a tofu press, do note you will need to adjust flavors. The salt water bath does infuse some flavor into the tofu. As such, you may want to add a little soy sauce to the tofu marinade before using if pressing it instead.
Control the spice level to your preference. Harissa paste can vary in heat depending on the brand you use. Opt for brands that clearly label their harissa as mild in spice level. Traditional Harissa brands tend to be more spicy, so just be aware before using.
Make a simple harissa tahini sauce. Use the same bowl that you made your glaze in then add 2 tbsp tahini, 1/2 tbsp harissa paste, 1 tsp maple syrup, 1/2 tsp garlic powder, juice of half a lemon and a pinch of salt. Whisk to combine then add 2 tbsp of water and whisk again. If your sauce is too thick, add 1 tbsp of water at a time until desired consistency is achieved.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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These are so delicious! Love the harissa spice profile. I added some guacamole to the tacos. Amazing recipe.
Thank you so much Anna! Makes me so happy you enjoyed them. Thank you! 🙂