If you’re craving something with a spicy kick, I have the perfect recipe for you: Harissa Tofu! Filling and flavorful, harissa is a spicy chile paste often containing tomatoes, chile peppers, olive oil, garlic, and spices such as caraway, coriander, cumin, and more! I love adding harissa to my tofu to give it a powerful punch of flavor, and I know you will, too. But before we dive into this Harissa Tofu recipe, let’s take a quick look at what makes it a healthy meal.
There are many health benefits in this dish, starting with the tofu, which is a great plant-based source of protein. It also contains all nine essential amino acids and contains iron, calcium, and several vitamins and minerals. Tofu is made from soy, and, interestingly, soy consumption has been linked to an improvement in menopause symptoms, such as hot flashes. 
The spices in the harissa also offer great health benefits. For example, studies have shown that caraway contains anti-inflammatory properties and is especially beneficial for improving IBS symptoms.  Meanwhile, cumin has been shown to help support the immune system by containing both anti-viral and antibacterial properties.  And, finally, coriander also contains anti-inflammatory properties and was shown to help fight certain cancer cells in a 2015 in vitro study. 
As you can see, this Harissa Tofu recipe is not only incredibly flavorful, but it also delivers by helping to promote overall health and wellbeing. Now, all that’s left is to taste it! Scroll down for the full recipe and enjoy!
Time: 35 minutes
1 jar (16 ounces) roasted red peppers
1 tablespoon harissa
½ tablespoon cumin
½ tablespoon garlic powder
2 teaspoons onion powder
Sea salt and black pepper, to taste
1 block extra-firm, non-GMO tofu, cut into squares
1 leek, white and light green parts, halved lengthwise and rinsed
Juice of ½ lemon
Fresh herbs such as: cilantro, parsley, mint, dill, basil
1. Preheat the oven to 350 F.
2. In a high-speed blender, combine the roasted red peppers, harissa, cumin, garlic powder, onion powder, salt, and pepper.
3. In an 8 x 8-inch baking dish, place the tofu and pour the mixture on top. Bake for 30 minutes.
4. Meanwhile, rinse the leeks, halve them lengthwise, and slice into half moons.
5. Remove the dish from the oven, add the leeks, and bake for another 5 minutes.
6. Serve over cauliflower rice and vegetables. Top with fresh lemon juice and herbs.