I guess the secret to a great tofu dish is in the marinade. You really need a good marinade full of flavour. And this time I think I nailed it. This is by far the best tofu dish I’ve ever made!
I made a harissa paste from scratch, which is an aromatic paste made with chilli and spices and it’s widely used in North African and Middle Eastern cuisine. When you rub the paste in the tofu it’s best to leave it in the fridge for a few hours before cooking so all the flavours get absorbed. This harissa paste has a good amount of spice but it’s not overpowering.
And to go with the spicy tofu I made this delicious salad with quinoa, kale, charred corn and roasted capsicum, dressed with lime juice, extra virgin olive oil and tabasco. It was also a winner!