Vegan Sticky Chilli Tofu Halloumi Salad with Harissa (High-Protein)
This delicious, fresh and vibrant Vegan Sticky Chilli Tofu Halloumi Salad with Harissa is ideal for summery salad for lunch or dinner, and it’s ready in less than 25 minutes. It’s high protein, high in fibre and naturally plant-based.
This is a really delicious meal for summer, or all year round, as it’s fresh, vibrant, loaded with veggies and is so easy to make. Cooking the tofu into little cubes of vegan “halloumi” may just be my new favourite way to eat tofu as it’s sticky, sweet, herby, garlicky and lemony and just so delicious. It’s perfect on top of salads, or in sandwiches or as a snack by itself. The marinade is key but only takes 2 minutes, or you can leave it for a couple of days to really infuse.
Why will I love this salad?
This salad is amazing:
- Fresh, vibrant, tangy, smokey, spiced and sweet
- Packed with colour and different veggies (lots of polyphenols)
- Tossed with a smokey spiced harissa dressing
- High in fibre and protein
- Great for the gut
- Full of plant diversity
- Naturally plant-based, egg-free and dairy-free
- Easily gluten-free
- Nut-free
- The tofu is tender, sticky, golden and spiced
- Like hot honey halloumi but better!
- With a fresh couscous salad
- Can be made ahead of time
- Store in the fridge for lunchbox leftovers
- Ideal for picnics or BBQ salads
- Ready in about 25 minutes
- Everyone will love it
If you already want to make this salad, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the tofu:
- Extra-firm tofu: pat dry and then slice into cubes.
- Lemons: for tang.
- Dried herbs: this recipe uses dried oregano, parsley and garlic granules for the best Greek-style flavour.
- Nutritional yeast: this adds the “cheesy” savouriness of halloumi.
- Olive oil: to add to the marinade and also to cook in. I use an extra-virgin olive oil from Citizens of Soil for the best and richest flavour.
- Salt and pepper: to season,
- Chilli flakes: to turn this into “hot” sticky “halloumi”.
- Lyle’s golden syrup: I worked with the brand to make this delicious tofu and the golden syrup lends the sticky sweetness and rich golden colour perfectly. You can also use alternative syrups.
As for the harissa dressing:
- Harissa paste: this adds spice, smokiness and so much flavour. it’s one of those pastes that will last ages in the fridge and instantly upgrades a meal.
- EVOO: extra-virgin olive oil, as above.
- Lemon juice and zest: for flavour and tang.
- Lyle’s golden syrup: as above.
To make the salad:
- Giant couscous: or use an alternative grain like buckwheat or quinoa to keep this gluten-free, or try freekeh or spelt.
- Salad leaves: if eating this straight away, any salad leaves will do, but note that they do wilt over time. I love a mix of rocket, watercress and lettuce.
- Carrot: ribboned or peeled works best to make strips.
- Fresh herbs: I use fresh parsley and chive to add tons of flavour.
- Red onion: thinly sliced.
- Pitted olives: to add richness and a real Mediterranean feel. I have used green olives, but any will work. Or, if you don’t like olives, swap for sun-dried tomatoes.
- Chickpeas: to increase the protein, add fibre and texture to the salad. I use the Bold Bean Co Queen Chickpeas which are bigger, plumper and juicier than regular chickpeas.
- Pomegranate: for pops of freshness and colour.
Is this gluten-free and nut-free?
This is easily gluten-free if you use a GF couscous alternative or swap the grain to use buckwheat or quinoa. This is nut-free.
How do I make this?
This salad is ready in a few steps:
- Cube the tofu and toss with the marinade: and leave until you are ready to use it.
- Prepare the salad dressing: by stirring it together.
- Cook the couscous: or other grain.
- Prepare the salad components: and place in a bowl.
- Heat a large non-stick non-toxic pan with olive oil: and allow to heat.
- Add in the cubed tofu and marinade: and cook for 5 minutes or until golden all over.
- Sprinkle over the chilli flakes and syrup: and cook for a few more minutes, stirring well, until golden and sticky.
- Pour the dressing over the salad and toss well: then plate up.
- Top with the cubed sticky tofu: and enjoy.
How long will it last?
This will keep in the fridge for 2-3 days in a sealed container. Add the salad leaves just before serving as they will wilt over time.
What other recipes can I try?
For other fresh and delicious recipes for summer:
- Spiced Roasted Sweet Potato Bean Hummus Bowls
- Smashed Potato Bean Salad with Tahini Yoghurt
- Green Goddess Pasta Salad with Chickpeas
- Chickpea Caesar Pasta Salad
- Bruschetta Butterbean Hummus Salad
Vegan Sticky Chilli Tofu Halloumi Salad with Harissa (High-Protein)
This delicious, fresh and vibrant Vegan Sticky Chilli Tofu Halloumi Salad with Harissa is ideal for summery salad for lunch or dinner, and it’s ready in less than 25 minutes. It’s high protein, high in fibre and naturally plant-based.
Ingredients
For the Sticky Chilli Tofu Halloumi:
- 400g extra-firm tofu, in cubes
- 2 lemons, juiced
- 2 tsp dried oregano
- 2 tsp dried parsley
- 1 tsp garlic granules
- 4 tbsp nutritional yeast
- 4 tbsp olive oil, plus extra to cook
- Salt and pepper
- ½ - 1 tsp chilli flakes
- 4 tbsp Lyle’s Golden Syrup
For the Salad Dressing:
- 1 heaped tbsp harissa paste
- 2 tbsp extra-virgin olive oil
- 1 lemon, juice and zest
- 2 tbsp Lyle’s Golden Syrup
For the Salad:
- 160g giant couscous
- 4 handfuls salad leaves
- 2 carrots, shredded
- 15g fresh herbs e.g. parsley and chive, chopped small
- 1 red onion, thinly sliced
- 140g pitted olives, sliced
- 1 tin chickpeas (240g drained weight)
- 100g pomegranate
Instructions
- Start by preparing the tofu. Add the cubed tofu to a large bowl or sealed container with the dried oregano, parsley, garlic, nutritional yeast, olive oil, salt and pepper. Stir well or seal with a lid and shake to completely coat all of the tofu. You can leave this for up 2-3 days in the fridge to marinade, or use now.
- Cook the couscous according to packet instructions, usually 6-8 minutes in a pan of simmering water.
- To cook the tofu halloumi, heat 1-2 tbsp olive oil in a large non-stick pan and add the tofu as well as any leftover marinade. Allow to fry for 5-10 minutes, tossing regularly until all sides are golden brown (work in batches or in two pans, if needed). Now add in the chilli flakes and Lyle’s Golden Syrup and stir well to evenly coat all the tofu. Cook for 1-2 minutes, until the tofu is golden. Remove the pan from the heat.
- Make the salad dressing by adding the ingredients to a small bowl or jar and season with salt and pepper. Whisk to combine.
- Prepare the salad components
- To a large bowl, add the salad leaves, cooked couscous, carrot, herbs, red onion, olives, chickpeas and pomegranate. Pour over the dressing and toss well.
- Divide between four bowls and top with the tofu. Enjoy straight away or keep in a sealed container for 2-3 days (if using softer salad leaves like rocket, spinach or lettuce, add these in just before serving).
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Stay in touch
I look forward to hearing what you think of this Vegan Sticky Chilli Tofu Halloumi Salad with Harissa so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With tofu “halloumi” love x
p.s. this recipe was first made with Lyle’s Golden Syrup but this blog post is not sponsored and all opinions are my own.
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