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Harissa Tofu

Total Time 35 mins
Servings 4


  • 1 jar (16 ounces) roasted red peppers
  • 1 tbsp harissa
  • 1/2 tbsp cumin
  • 1/2 tbsp garlic powder
  • 2 tsp 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


  • Preheat the oven to 350 F.
  • In a high-speed blender, combine the roasted red peppers, harissa, cumin, garlic powder, onion powder, salt, and pepper. 
  • In an 8 x 8-inch baking dish, place the tofu and pour the mixture on top. Bake for 30 minutes.
  • Meanwhile, rinse the leeks, halve them lengthwise, and slice into half moons. 
  • Remove the dish from the oven, add the leeks, and bake for another 5 minutes.
  • Serve over cauliflower rice and vegetables. Top with fresh lemon juice and herbs.