This sweet-and-spicy apricot harissa tofu is a go-to meatless dinner when you want bold flavor with minimal fuss. Cubes of extra-firm tofu get crisped in a skillet, then tossed in a glossy glaze made from apricot preserves, harissa, and soy sauce for a balance of sweet, smoky, savory, and a touch of heat. I like serving it over couscous pilaf for bright herb and pistachio notes, but it’s equally satisfying over rice or quinoa with whatever greens you have on hand.
If you’re adding more plant-based meals to your week without losing flavor or protein, this recipe belongs in your regular rotation.
Now listen here, tofu skeptics.
I won’t promise to convert everyone, but give this one a try with an open mind. 😉
I prioritize protein while aiming to reduce meat for both health and environmental reasons, so I create meatless meals that still feel satisfying and flavorful.
We aim for at least one meatless dinner each week. Tofu is a star: it’s a complete protein, affordable, environmentally friendly, and adapts to lots of flavors.
The Mediterranean-style eating pattern—lots of vegetables, whole grains, nuts, seeds, lean protein, and healthy fats—inspires many of my recipes. This dish leans Mediterranean with a North African twist thanks to harissa. Combined with apricot preserves and soy sauce, the result is a sticky, slightly spicy, and umami-rich glaze that clings to crispy tofu cubes. I love it with couscous pilaf for fresh herbs, roasted pistachios, and pomegranate arils, but it’s great over rice or quinoa too.
Enough talking—let’s make it!
What You’ll Need To Make This Harissa Tofu:
- Use extra-firm tofu—vacuum-sealed high-protein blocks work especially well. You’ll find them in most grocery stores.
- Tossing the tofu cubes in cornstarch before cooking helps the glaze and seasonings cling and produces a golden, crispy exterior. Don’t skip it.
- Harissa is a smoky, mildly spicy chili paste that anchors the sauce. Choose a mild or medium jar if you prefer less heat.
- Garlic paste from a tube is a convenient shortcut, but fresh minced garlic is equally good.
- Low-sodium soy sauce adds savory umami; swap coconut aminos for a soy-free or gluten-free option.
How to Make Harissa Tofu:
Begin by pressing the tofu to remove excess moisture—wrap it in paper towels and press gently so it crisps better in the skillet.
Cut the tofu into small cubes and toss with a tablespoon of avocado oil, smoked paprika, garlic powder, and salt. Add cornstarch and toss again so each piece has a light coating.
Heat the remaining oil in a large nonstick skillet over medium-high. Add tofu in a single layer and cook patiently: each side needs about 3–4 minutes untouched to develop a deep, even crisp. Turn and repeat until all sides are golden, then transfer to a plate.
While the tofu cooks, make the sauce: whisk the cornstarch with water to make a slurry, then add garlic, apricot preserves, harissa, and soy sauce. Mix until smooth.
Pour the sauce into the hot skillet and simmer briefly until thickened and glossy. Return the crispy tofu to the pan and toss until every cube is coated in the sticky glaze.
Serve the glazed tofu over warm couscous pilaf, rice, or quinoa with a green vegetable on the side.
FAQs
Substitute 1 tablespoon sambal oelek plus 1 teaspoon smoked paprika. For no heat, use 2 tablespoons tomato paste plus 1 teaspoon smoked paprika.
Yes. Toss tofu with oil, seasonings, and cornstarch, then bake at 425°F for 20–25 minutes or air-fry at 400°F for 12–15 minutes until crispy. Simmer the sauce separately until thickened, then toss with the tofu.
Yes—chickpeas, cubed chicken breast or thighs, or shrimp would all work well with the apricot-harissa glaze.
It can be: swap soy sauce for coconut aminos and serve over rice or quinoa instead of couscous.
Crispy tofu cubes coated in a sweet-and-spicy glaze and piled onto couscous pilaf—dinner is calling.
Watch How to Make Harissa Tofu with Couscous Pilaf:
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Sweet and Spicy Apricot Harissa Tofu with Couscous Pilaf
Description
Crispy tofu cubes in a sticky apricot-harissa glaze that balances sweetness, smoky spice, and savory depth. Serve over couscous pilaf or your favorite grain for a satisfying plant-forward meal.
Ingredients
Tofu:
- 1 lb extra-firm tofu
- 3 tablespoons avocado oil, divided
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
Apricot harissa sauce:
- 3 tablespoons water mixed with 1 teaspoon cornstarch
- 1 teaspoon garlic paste or 2 cloves garlic, minced
- 3 tablespoons apricot preserves
- 2 tablespoons harissa paste
- 1 tablespoon low-sodium soy sauce (or coconut aminos)
For serving:
- Sesame seeds
- Couscous pilaf, rice, or quinoa
- Green beans, arugula, broccoli, or vegetable of choice
Instructions
- Wrap the block of tofu in paper towels and press to remove as much water as possible.
- Cut tofu into uniform cubes. In a shallow dish, toss with 1 tablespoon avocado oil, smoked paprika, garlic powder, and salt. Sprinkle with cornstarch and toss again to coat.
- Heat the remaining 2 tablespoons avocado oil in a large nonstick skillet over medium-high. Add tofu in a single layer, taking care not to overcrowd the pan.
- Cook patiently, leaving each side untouched for about 3–4 minutes until deeply golden and crisp. Turn until all sides are crispy, about 10–12 minutes total, then transfer to a plate.
- Whisk together the cornstarch and water to make a slurry. Add garlic paste, apricot preserves, harissa, and soy sauce, whisking until smooth.
- Pour the sauce into the skillet over low–medium heat and simmer 1–2 minutes until thickened and glossy. Turn off the heat and toss the crispy tofu in the sauce until evenly coated.
Serve hot over couscous pilaf, rice, or quinoa with your favorite green vegetable—green beans or arugula are great choices.
Notes
I buy vacuum-sealed extra-firm tofu from common brands; most grocery stores carry a suitable option.
If the sauce becomes too thick, add a splash of water to loosen it.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1/3 recipe (about a heaping cup)
- Calories: 347
- Sugar: 10.5 g
- Sodium: 679.1 mg
- Fat: 16.6 g
- Carbohydrates: 25 g
- Fiber: 4.1 g
- Protein: 24.3 g
- Cholesterol: 0 mg
More Weeknight Dinners Like This:
Crispy Tofu Bowls with Curry Noodles and Chili Green Beans
Honey Harissa Chicken Bowls
Lemongrass Tofu Noodle Bowl
Mediterranean Salmon Bowl with Hummus
Chimichurri Bowls with Roasted Cauliflower and Fried Feta