Harissa is a North African chile sauce that is really easy to make and bursting with flavor. I have this sauce in my fridge and I add it to chicken, beef, fish, pork, vegetables, and grains such as rice, couscous, or quinoa. I love this gourmet sauce on so many different dishes. You can make the sauce ahead and keep it for up to 1 week in your fridge.
Pair the roasted tofu with harissa sauce with a side salad containing garbanzo beans for a complete, well-balanced meal.
- 1 package (14 oz) firm tofu
- 4 garlic cloves
- 4 Tbsp tomato paste
- 1 ½ Tbsp lemon juice
- 4 Tbsp paprika powder
- 1 tsp ground cayenne pepper
- 1 ½ Tbsp ground cumin
- 1 tsp caraway seeds, ground
- 4 Tbsp ancho chile powder
- 1 Tbsp olive oil
- 4 Tbsp water
- Salt and pepper to taste
- Cooking spray (I prefer using a Misto filled with my own oil of choice)
Preheat the oven to 375° bake. Slice the tofu into 8 rectangular pieces.
In a food processor or blender, add all the other ingredients.
Set 4 Tbsp of sauce on the side. In a medium bowl, mix the tofu with the rest of the harissa sauce. Spray a glass Pyrex with cooking spray. Place the tofu in a single layer in the baking dish. Cook in the oven for 25 minutes. Remove and serve with the extra sauce.