Harissa tofu on quinoa tabbouleh

Harissa for the win with this gluten-free and vegan tofu tabbouleh salad.

Quinoa Taboulé

I love harissa; I think I’ve mentioned it before (maybe a few times!) It makes everything taste better. This recipe is low calorie and a good balance of protein and carb.


Makes: 4 servings

Total time: 30-35 minutes + chilling time (longer if you’re making your own harissa paste) , 20-25 minutes cooking time, 10 minutes prep time


  • 540g of extra-firm tofu, sliced
  • 2 tablespoons of harissa paste, buy it or you can make my recipe
  • 1 tablespoon of sunflower oil

Ingredients for tabbouleh

Quinoa Tabbouleh

  • 1 cup quinoa, rinsed well and then cooked and cooled
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 cup fresh lemon juice
  • 1/4 cup chicken stock or vegetable stock (I use this to cut down on oil)
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 1/2 large English cucumber, cut into 1/4 inch pieces
  • 1/2 cup cherry tomatoes, halved
  • 1 cup chopped parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions, thinly sliced
  • 1/2 bunch green onions, diced


  1. Cook the quinoa for about 15 minutes or until the quinoa is tender and let it cool in a bowl.
  2. Once it’s cool, add the tabbouleh ingredients to the bowl and toss thoroughly to coat the quinoa. Put in the fridge to chill.
  3. While the tabbouleh is chilling, heat a pan over low-medium heat. Add the sunflower oil, harissa, spices, and tofu.
  4. Stir the tofu until coated in the spices and harissa. Turn a few times for about 5 to 10 minutes.
  5. Serve the tofu with the chilled quinoa.

Approximate nutrition information for one serving size

  • Calories:  209
  • Fat:  7.4g
  • Carbohydrates:  36g
  • Protein: 18g



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