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Top down view of harissa tofu stuffed tacos with red cabbage slaw on a blue plate.

Sticky Harissa Tofu Tacos

  • Author: Catherine Perez
  • 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


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.



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


  • 8 corn tortillas
  • Cilantro for garnish
  • Lemon wedges
  • Kosher salt


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


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.

Keywords: tofu tacos, harissa tofu, harissa tofu tacos