Harissa – Rose Tofu

Smoky, earthy and fragrant baked tofu with North African flavours.

This recipe started as a weeknight dinner and ended up as one of my favourite new dinners. And the best thing, it takes only 15 minutes prep time before going in the oven to bake. Totally weeknight acceptable for me. When it comes out, mouths will water!

Harissa is a North African chilli pepper paste, made with hot peppers, spices and garlic. As traditional harissa can be quite spicy, I added rose water. The aroma of the rose water brings a sweet and floral perfume to the spicy taste of the chilli’s.

The creamy harissa – rose sauce is optional, but it adds a cooling and delicious contrast to the crispy baked tofu. It also makes the flavours of the dish more prominent. This is simply a spicy, creamy and fragrant deliciousness!

A final scatter of pomegranate arils and flat lave parsley. Eat & relax.

I like to serve this North African tofu with couscous and a refreshing green salad (not pictured). And the leftovers make for a tasty lunch.

Give this harissa – rose tofu a try, sure you’ll like it. It’s crispy, spicy, smoky and beautifully aromatic.

The secret ingredient is always… tofu!

Also try our Moroccan Cauliflower Tabbouleh with Chickpeas, Preserved Lemons & Tofu Feta.

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Harissa – Rose Tofu

vegan, gluten free, nut free option



For the Harissa – Rose Tofu:

500 grams firm tofu, diced

1 tbsp harissa paste

1 tbsp olive oil

1 ½ tbsp water

½ tsp smoked paprika powder

½ tsp coriander powder

¼ tsp cumin powder

Salt, to taste

For the creamy Harissa – Rose Sauce:

¼ cup cashews, soaked for 1-4 hours, rinsed & drained*

¼ cup water

1 tbsp olive oil

½ tbsp harissa paste

½ – 1 tsp rose water (I added 1 tsp)

Salt, to taste


Pomegranate arils

Flat leave parsley, chopped



For the Harissa – Rose Tofu:

Preheat the oven to op 190° Celsius. Line a baking tray with parchment paper.

Combine olive oil and harissa paste, rose water and spices, season with salt. Toss in the tofu and marinate for at least 1 hour.

Arrange the tofu on the baking tray. Bake for 20-25 minutes or until crispy, stirring halfway through.

For the creamy Harissa – Rose Sauce:

Blend the ingredients for the sauce until smooth. Season with salt. Adjust to personal preferences if needed.


Garnish the harissa – rose tofu with chopped flat leave parsley and pomegranate arils. Serve with couscous and a refreshing green salad (not pictured). Enjoy!

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