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Hasselback Harissa Tofu Steaks
The hasselback technique is one of my favourite ways to cook tofu. The grooves soak up the smoky harissa marinade and crisp up beautifully in the oven, giving you caramelised edges with a tender centre. Served with herby couscous and a simple harissa dressing.
Ingredients
For the tofu steaks:
- pack of firm tofu, drained
- rose harissa paste
- tomato purée
- soy sauce, see tips
- maple syrup
- lemon, zest only
- olive oil
- salt + pepper
For the couscous:
- couscous, see tips
- vegetable stock
- garlic clove, peeled + grated
- cucumber, roughly chopped
- red pepper, roughly chopped
- lemon, juice only
- fresh herbs, roughly chopped (we use parsley + mint)
For the dressing:
- rose harissa paste
- olive oil
To serve:
- broccoli, cut into florets
Method
- 1
Press the tofu for 10-15 minutes (see tips), then slice the block in half to give two large rectangular steaks.
- 2
Meanwhile, combine the harissa paste, tomato purée, soy sauce, maple syrup, lemon zest, olive oil and small pinches of salt and pepper in a bowl.
- 3
Preheat the oven to 180°C fan / 200°C / 400°F and line a small baking tray with baking paper.
- 4
Place one piece of tofu between two chopsticks or metal straws. Slice down into the tofu at 3mm diagonal intervals all the way along - the chopsticks will prevent the knife going all the way through. Repeat with the remaining piece.
- 5
Add the tofu to the lined tray and brush 2/3 of the marinade all over - including into the grooves. Place grooves facing down, then bake for 20 minutes.
- 6
Meanwhile, add the couscous to a bowl with the stock and garlic. Stir well, cover with a plate and leave for 10 minutes.
- 7
Remove the tofu from the oven and flip so the grooves are facing up. Brush over the remaining marinade and bake for a further 15-20 minutes until the edges are crispy and caramelised.
- 8
Uncover the couscous and stir in the cucumber, red pepper, lemon juice, herbs and pinches of salt and pepper. Set aside a small handful of herbs for serving.
- 9
Boil the broccoli in salted water until just tender, then drain.
- 10
Mix the harissa dressing ingredients together in a small bowl.
- 11
To serve, divide the couscous between bowls and top with the broccoli, tofu steaks and a drizzle of harissa dressing. Finish with the remaining herbs.
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Community reviews
Rated 5 out of 5 from 2 reviews
- ashley
“yummy!”
- Di
“so good! added some maple and lemon to the finishing sauce as well. love it, will make again!”