Harissa-Roasted Tofu with Sweet Potato and Wilted Spinach Salad
This vibrant sheet-pan dinner combines spicy harissa-marinated tofu with sweet roasted sweet potatoes, finished with a quick wilted spinach salad for a wholesome, flavor-packed meal. Perfect for busy weeknights, it comes together in just 30 minutes and is packed with plant-based protein.
- 16 oz extra-firm tofu, drained and pressed
- 2 cups sweet potatoes, peeled and cubed
- 6 cups baby spinach
- 3 tbsp harissa paste
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 0.75 tsp salt
- 0.25 tsp black pepper
- 0.33 cup red onion, thinly sliced
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Instructions
Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
🌡️ 425°FCut tofu into 1-inch cubes. In a bowl, toss tofu with 2 tbsp olive oil, harissa paste, half the lemon juice, half the garlic, 1/2 tsp salt, and black pepper until evenly coated.
⏱️ 3 minutesSpread cubed sweet potatoes and marinated tofu evenly on the prepared sheet pan. Roast for 20 minutes, flipping halfway through.
⏱️ 20 minutes 🌡️ 425°FMeanwhile, heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add red onion and cook for 2 minutes, then add remaining garlic and cook for 30 seconds.
⏱️ 2 minutesAdd spinach and a pinch of salt to the skillet. Sauté until just wilted, about 1-2 minutes. Remove from heat and toss with remaining lemon juice.
⏱️ 2 minutesServe roasted tofu and sweet potatoes over a bed of wilted spinach salad. Drizzle with any pan juices and garnish with extra lemon if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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