- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
Vegetarian, weeknight friendly and light on your wallet, this harissa tofu recipe ticks so many boxes.
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 450g firm tofu, cut into 2cm pieces
- 1 tbs harissa paste
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 1 carrot, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 2 x 400g cans lentils, rinsed, drained
- 1 vegetable stock cube
- 2 tbs Greek-style yoghurt
- 1 lemon, zested, juiced
- 1/2 bunch coriander, leaves picked
- 1 long red chilli, thinly sliced (optional)
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the tofu and half the harissa paste in a bowl. Heat half the oil in a large frying pan over high heat. Cook the tofu, in 2 batches, for 2 mins each side or until golden brown. Transfer to a plate and loosely cover with foil to keep warm.
Step 2
Heat the remaining oil in the pan. Add the onion, carrot and celery and cook, stirring, for 5 mins or until tender. Add the garlic, lentils and remaining harissa paste and cook, stirring, for 1 min or until well combined. Add the stock cube and 1 cup (250ml) water and bring to the boil. Reduce heat to medium. Simmer for 5 mins or until mixture thickens and is heated through. Season.
Step 3
Place the yoghurt and lemon juice in a small bowl and stir until well combined. Season. Divide tofu and lentil mixture among serving bowls. Drizzle with the yoghurt mixture. Sprinkle with lemon zest, coriander and chilli, if using, to serve.
Recipe tip
COOK. STORE. SAVE.
Clever storage: To keep leftover celery fresh, store it whole and wrapped in foil. Keep in the vegetable crisper in your fridge for up to 2 weeks.
*Prices are approximate, based on prices at Coles East Village, NSW, on 11/04/23 and Coles Broadway, NSW, on 12/04/23. Total and per serve costs are based on ingredients purchased for the recipe. Where an entire product is not used, the approximate cost is based on the portion used. Prices and availability of items and brands may differ from store to store. Olive oil, salt and pepper excluded from approximate costs.
Harissa tofu with warm lentils
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 450g firm tofu, cut into 2cm pieces
- 1 tbs harissa paste
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 1 carrot, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 2 x 400g cans lentils, rinsed, drained
- 1 vegetable stock cube
- 2 tbs Greek-style yoghurt
- 1 lemon, zested, juiced
- 1/2 bunch coriander, leaves picked
- 1 long red chilli, thinly sliced (optional)
Description
Vegetarian, weeknight friendly and light on your wallet, this harissa tofu recipe ticks so many boxes.
Method
Step 1
Combine the tofu and half the harissa paste in a bowl. Heat half the oil in a large frying pan over high heat. Cook the tofu, in 2 batches, for 2 mins each side or until golden brown. Transfer to a plate and loosely cover with foil to keep warm.
Step 2
Heat the remaining oil in the pan. Add the onion, carrot and celery and cook, stirring, for 5 mins or until tender. Add the garlic, lentils and remaining harissa paste and cook, stirring, for 1 min or until well combined. Add the stock cube and 1 cup (250ml) water and bring to the boil. Reduce heat to medium. Simmer for 5 mins or until mixture thickens and is heated through. Season.
Step 3
Place the yoghurt and lemon juice in a small bowl and stir until well combined. Season. Divide tofu and lentil mixture among serving bowls. Drizzle with the yoghurt mixture. Sprinkle with lemon zest, coriander and chilli, if using, to serve.