Vegetarian, weeknight friendly and light on your wallet, this harissa tofu recipe ticks so many boxes.
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.
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.
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.
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.
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.