---
title: "Vegan Harissa Apricot-Glazed Tofu"
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/vegan-harissa-apricotglazed-tofu-63c6ca9f1767dbf3590fb50a"
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Wheat
  - Tree Nuts
  - Soy
tags:
  - New
  - Vegan
  - Calorie Smart
  - Spicy
  - Veggie
rating: 4.0
rating_count: 761
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the unique, delicious flavor combination and the apricot-harissa glaze
  - theme: Ease of prep
    text: Several found it easy to prepare, with some appreciating the opportunity to learn how to cook tofu
image: "https://images.recipes.furrysalamander.com/vegan-harissa-apricot-glazed-tofu.avif"
---
Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Trim @green beans{10%oz} if necessary. Zest and quarter @lemon{1%unit}. Finely chop @cilantro{1%unit}. Roughly chop @pistachios{1%oz}.

Toss green beans on a #baking sheet{} with a drizzle of @cooking oil{2%tbsp} and a pinch of @salt{1%unit} and @black pepper{1%unit}. Roast on top rack until browned and tender ~{15%minutes}.

In a #small pot{}, combine @Israeli couscous{1%cup}, half the @veggie stock concentrate{2%unit}, ¾%cup water, and a pinch of salt and pepper. Bring to a boil, then cover and reduce heat to low; cook until tender ~{7%minutes}. Keep covered off heat until ready to serve.

While couscous cooks, pat @tofu{10%oz} dry with paper towels; dice into ½-inch cubes. In a #medium bowl{}, toss tofu with @cornstarch{2%tbsp}; season generously with salt and pepper. Heat a large drizzle of oil in a #large pan{}, preferably nonstick, over medium-high heat. Add tofu and cook, stirring occasionally, until golden brown and crispy ~{4%minutes}.

Reduce heat to low; stir in @apricot jam{2%tbsp}, remaining veggie stock concentrate, ⅓%cup water, ¼%tsp @harissa powder{¼%tsp}, and a squeeze of lemon juice. Simmer, stirring occasionally, until thickened ~{2%minutes}. Remove from heat; season with salt and pepper to taste.

Fluff couscous with a fork; stir in cilantro, lemon zest, juice from half a lemon, 1%tbsp @olive oil{1%tbsp}, and a pinch of salt.

Divide couscous, tofu, and green beans between bowls. Sprinkle with pistachios and serve with any remaining lemon wedges on the side.