Harissa Tofu Winter Salad with Roast Beetroot, Tenderstem Broccoli & Lemon Tahini Dressing

Serving size

1 person 2 people 4 people

Ingredients

180g Tenderstem broccoli (use half)
1 tbsp white miso paste (use half) (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
2 tsp za'atar (use half)

(Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
1 tbsp harissa paste (use half)

(Water, Rapeseed Oil, Red Bell Pepper Flakes, Red Bell Pepper Diced, Garlic Nuggets, Lemon Juice Concentrate, Salt, Smoked Water, Coriander Ground, Cumin Ground, Chillies Crushed, Pepper Black Ground, Paprika Extract, Caraway Ground, Oregano Rubbed, Parsley Rubbed. )
40g mixed salad leaves (use half)
2 tsp maple syrup (use half)

(maple syrup(100%))
1 unwaxed lemon (use half)
1 tbsp tahini (use a quarter) (Sesame)
230g chickpeas (use a quarter)

(Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
200g raw beetroot (use half)
1 onion (use half)
280g tofu (use half) (Soya)

(Tofu (Water, Soya Beans, Nigari))

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	88Kcal	441Kcal
	367kJ	1845kJ
Fat	4.1g	20g
of which saturates	0.6g	2.8g
Carbohydrates	5g	26g
of which sugars	3.4g	17g
Protein	6.8g	34g
Salt	0.18g	0.9g
Fibre	3.0g	15g

Ingredients

1 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
2 tsp za'atar

(Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
1 tbsp harissa paste

(Water, Rapeseed Oil, Red Bell Pepper Flakes, Red Bell Pepper Diced, Garlic Nuggets, Lemon Juice Concentrate, Salt, Smoked Water, Coriander Ground, Cumin Ground, Chillies Crushed, Pepper Black Ground, Paprika Extract, Caraway Ground, Oregano Rubbed, Parsley Rubbed. )
2 tsp maple syrup

(maple syrup(100%))
180g Tenderstem broccoli
1 unwaxed lemon
1 tbsp tahini (use half) (Sesame)
40g mixed salad leaves
1 onion
230g chickpeas (use half)

(Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
280g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
200g raw beetroot

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	88Kcal	441Kcal
	367kJ	1845kJ
Fat	4.1g	20g
of which saturates	0.6g	2.8g
Carbohydrates	5g	26g
of which sugars	3.4g	17g
Protein	6.8g	34g
Salt	0.18g	0.9g
Fibre	3.0g	15g

Back

Vegan High protein 2/3 daily fibre 5 of 5 a day New Low sat fat

Harissa Tofu Winter Salad with Roast Beetroot, Tenderstem Broccoli & Lemon Tahini Dressing

Prep time: 15 mins

Total time: 35 mins

Cuisine: Mediterranean

Food group: Vegan

Who said salads are only for summer? This winter salad stars golden baked tofu, coated in umami miso and fiery harissa paste. Sweet roasted beetroot, nutty Tenderstem broccoli and za'atar chickpeas join the feast. A creamy lemon tahini dressing ties everything together.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line 2 baking trays with parchment paper
Pull out a large bowl, a small bowl & a sieve

Get started

Drain and pat dry the tofu. Peel the onion and cut half into into 1cm wedges. Trim the beetroot and cut into 1cm wedges
Crumble the tofu into small pieces onto one side of a lined baking tray. Add the beetroot and onion wedges to the other side of the tray. Toss everything with 1/2 tsp olive oil, salt and pepper
Roast for 20 mins

Finish the prep

Trim and cut the broccoli into thirds. Drain and rinse the half tin of chickpeas. Thinly slice the remaining onion
Put the tahini pot in the small bowl filled with hot water for 1 min to loosen
Empty and dry the bowl, then add the tahini, maple syrup, juice from half the lemon and 1 tbsp water. Season with salt and pepper. Add a further 1-2 tbsp water to get a drizzling consistency
In the large bowl, combine the sliced onion with the juice from the remaining lemon and a pinch of salt. Leave to pickle

Roast the broccoli & chickpeas

After 20 mins, toss the tofu with the harissa and miso paste
Add the broccoli and chickpeas the other lined tray. Sprinkle everything with the za'atar, 1/2 tsp olive oil and a pinch of salt and pepper
Return both trays to the oven and roast for 10 mins until the veg is soft and golden

Plate up

When ready, toss the roasted veg, tofu and chickpeas through the pickled onion. Add the salad leaves and half the tahini dressing. Toss gently and season to taste
Share the tofu salad between bowls. Drizzle with the remaining tahini dressing to finish