Vegan Harissa Chicken
Experience the bold, smoky flavors of Vegan Harissa Chicken, a plant-based twist on a Mediterranean-inspired classic. This vibrant dish swaps traditional chicken for protein-rich firm tofu, perfectly marinated in a fiery blend of harissa paste, olive oil, maple syrup, lemon juice, and aromatic spices like smoked paprika and cumin. The tofu is oven-baked to golden perfection, achieving a crispy exterior that pairs beautifully with tender, sautéed vegetables like julienned carrots, red bell peppers, and red onions. Finished with a fresh cilantro garnish, this quick and easy recipe is ready in under an hour and delivers a satisfying combination of sweetness, spice, and zest. Perfect for weeknight dinners or meal prep, this vegan crowd-pleaser is as nourishing as it is flavorful.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon cumin powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 1 red onion, sliced
Instructions
Press the tofu for at least 15 minutes to remove excess moisture by placing it between two plates and weighing it down with a heavy object.
While the tofu is pressing, prepare the marinade. In a small bowl, mix together harissa paste, olive oil, lemon juice, maple syrup, garlic powder, smoked paprika, cumin powder, salt, and black pepper until well combined.
Once the tofu is pressed, cut it into bite-sized cubes.
Place the tofu cubes in a large bowl, pour the marinade over the tofu, and gently toss until the tofu is evenly coated. Let marinate for at least 15 minutes.
Preheat the oven to 200°C (390°F).
Line a baking sheet with parchment paper and spread the marinated tofu cubes evenly on the sheet.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the tofu is golden and crispy.
While the tofu is baking, prepare the vegetables. In a large skillet over medium heat, sauté the carrot, red bell pepper, and red onion for 5-7 minutes until they are tender-crisp.
Once the tofu is done baking, toss it with the sautéed vegetables.
Garnish with fresh cilantro and serve warm.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1893 mg | 82% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 30.9 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 709 mg | 55% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1375 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
