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Harissa Flavoured Tofu Kebabs

VeganMoFo Day 15

I absolutely love harissa. I wish I could use it more in my cooking without blowing our brains out. I don’t think it is possible as the main ingredient is chilli. I mean a lot of chilli.

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Harissa is Tunisian hot chilli sauce. I buy the spice mixture and make my own marinade from it. So far, I successfully made faux-chicken and other vegetable dishes using this mixture. Next time, I will be using it in a couscous dish.

The recipe serves 2.

Ingredients:
1/3 pack extra firm tofu, cut into cubes
1 banana chilli, seeded and cut into squares
½ red onion, peeled and quartered
4 bamboo sticks for skewering
1 cup couscous
1 cup boiled water
1 tsp sea salt

For the marinade:
4 tbsp light olive oil
2 tsp harissa spice mixture (dry)

Method:
• Whisk together the spice mixture and oil. Place the tofu cubes in a Tupperware with a lid. Pour over the marinade and shake well. Put it in the fridge
• Refrigerate for at least an hour, or overnight.
• Thread the tofu cubes and vegetables onto the skewers alternating in a sequence like tofu, onion, pepper and the same until all four skewers are full.
• Heat the flavoured oil from the marinade in a large frying pan and fry the kebabs until they are brown all around. You will need to turn them over frequently and press them against the surface to create more even cooking.
• Prepare the couscous by placing it in a bowl with sea salt. Pour over the boiled water and fluff it up with a fork. The couscous is ready when all the water is absorbed.
• When the kebabs are all cooked and ready to go, serve them on a bed of couscous.

To get the kebabs off the skewers: Hold the skewer from the blunt end and steady the other end on a plate. Slide off the contents with a fork. Discard the skewers.

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4 thoughts on “Harissa Flavoured Tofu Kebabs

  1. Looks great! I’m a huge harissa fan too. I bought a jar when I was in Tunisia two years ago and still haven’t finished it! I guess I could thin it out with soya yoghurt to make a part-Indian part-North African marinade or something? That might remove heat and retain flavour… Anyway, the kebabs looks fab!

    1. That would be quite interesting! I love the idea 🙂 We quite like harissa here -I mean me and my husband. I made a pumpkin dish with it some time ago and Susan from fatfreevegan mentioned that in one of her posts. I was so honored as I have been following her blog since I became a vegetarian and that was like 15 years ago or maybe more. I just bought myself a tagine yesterday so I’ll be focusing on harissa a lot more 🙂

      Thank you for dropping by. Always a pleasure 🙂

    1. You’re welcome, Linda 🙂

      I was moving my recipe archive from one computer to another this morning and noticed some vegetable couscous with harissa recipes. Will check to see if they are any good so that you might have some other ways to use harissa. Let’s see how it goes 🙂

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