Harissa Tofu and Pickled Onion Tacos
These plant-based tacos feature pan-seared tofu cubes coated in a harissa marinade and topped with bright pink pickled onions and a garlicky yogurt sauce. It’s a quick and satisfying meal with layers of spice, crunch, and zing.
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 1 tbsp olive oil
- 1 tbsp Moroccan Harissa spice
- 1 tbsp lemon juice
- ½ tsp salt
Pickled Onion:
- ½ red onion, thinly sliced
- ¼ cup vinegar
- 1 tsp sugar
- ½ tsp salt
Yogurt Sauce:
- ½ cup plant-based yogurt
- 1 clove garlic, grated
- Salt to taste
To Serve:
Small corn tortillas
Instructions
- Pickle the Onion
Combine onion, vinegar, sugar, and salt. Let sit at least 20 minutes.
- Cook the Tofu
Toss tofu with olive oil, harissa, lemon, and salt. Sear in a skillet until golden.
- Make the Sauce
Mix yogurt, garlic, and salt.
- Assemble Tacos
Warm tortillas, add tofu, pickled onion, and yogurt sauce.
