This honey harissa sheet pan tofu has made it into our regular rotation of dinners for a lot of reasons. The texture of the tofu is amazing, the whole thing is super easy, and you can make simple swaps for what you have on hand.
Have you tried ripping tofu by hand? It creates lots of edges that all get crispy when baked with starch and yields some of the crispiest tofu. On top of that, it is kind-of fun and easy just getting into the tofu block with your hands. Good for stress relief, or a good option for kids to help out in the kitchen.
I served my tofu with green beans, but just about any vegetable would do. I think that is my favorite part about this recipe. If you have tofu and at least one vegetable, you can make this sheet pan dinner work.
Finally, a no-cook sauce is a must to keep this recipe easy and the honey harissa sauce is just that. Just mix it all together, no simmering required. It is sweet and spicy, with a little lemon juice to brighten the flavors.
Variations to the Honey Harissa Sheet Pan Tofu recipe:
- No knife required version for kids: snap your green beans by hand, buy pre-minced garlic and bottled lemon juice. That’s it!
- Make it vegan: Swap in another liquid sweetener for the honey, like agave.
- Notes on Harissa paste: This hot sauce varies greatly by variety and brand. You may want to use more or less based on what you have. Taste test and move forward accordingly!
- Can’t find Harissa? Swap in another favorite hot sauce. I love harissa paste in this recipe because it is different from the hot sauces I regularly choose. It is spicy and a little smokey, like smoked paprika.
- Change the veggies: Choose a vegetable that will roast in about 15 minutes so you don’t have to alter the recipe. Options include asparagus, small broccoli or cauliflower florets, thinly sliced carrot or diced sweet potato cubes, bell pepper strips, etc.
- Change how you serve it: I serve it over rice, but you could choose quinoa, noodles, a bed of greens, or a creamy smear of thick Greek yogurt.
- 16 oz block tofu, gently squeezed to remove excess water
- 2 TBS olive oil, divided
- ¾ lb of green beans, trimmed (about 2 cups)
- 1 tsp each: garlic powder and onion powder
- ¼ tsp each: salt and black pepper
- 2 TBS cornstarch
- 2 cups cooked brown rice, for serving
- 2 ½ TBS honey
- 1 TBS harissa paste
- 1 TBS lemon juice
- 1 garlic clove, minced
- Preheat oven to 425 F.
- Rip tofu into bite sized pieces by hand. Add to a bowl and drizzle with 1 TBS olive oil.
- Add the green beans to another bowl and drizzle with the remaining 1 TBS olive oil.
- Mix together the garlic powder, onion powder, salt and black pepper. Sprinkle half of the spice mixture on the tofu, and the other half on the green beans, tossing each to coat.
- Add the cornstarch to the tofu and toss to coat. Spread the tofu out on a parchment lined baking sheet and cook in the oven for 15 minutes.
- After 15 minutes, flip the tofu and move it to one side of the pan. Add the seasoned green beans and bake for another 15 minutes.
- Meanwhile, mix together all ingredients for the honey harissa sauce.
- Layer hot cooked rice, green beans and tofu on 3 plates. Drizzle with the sauce and serve.
Sauce recipe inspired by Eating Well. Tofu recipe inspired by The First Mess.
