THE (Green) Sides + Crispy Harissa Tofu

THE (Green) Sides topped with some Crispy Harissa Tofu – this was dinner a couple nights ago. As I scratched my head trying to decide what to make, I realized my fridge was packed with fresh goods that my dad had taught me to cook – sautéed garlicky kale, blanched sesame asparagus, roasted broccoli, and celery & cashews. He also introduced me to crispy tofu, but the Harissa addition was definitely all me. Yum.

This bowl pretty well represents international cuisine my dad had discovered while living abroad – China & Iceland. He’s a foodie (where I get it from), so I was super happy about his discoveries – especially considering they’re all veggie based. It’s been many years since they’ve been added to our menu, and we continue to enjoy them just as much today. They seem to be a hit with the masses too. Overall, these greens are super easy to whip up and without a doubt….super easy to eat.

*Click on the underlined links above to view the sautéed garlicky kale & blanched sesame asparagus recipes.

THE (Green) Sides *International
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Thanks to my dad’s travels, my family has been able to enjoy at home various simple side dishes he had eaten when abroad. Fresh and simple flavours make these sides the perfect addition to many meals. Pick & choose, we love them all!

Course: appetizer, side dish, main
Cuisine: *plant based + gluten free
Keyword: crispy, tofu, broccoli, celery, cashews
Servings: 2 +
Author: thecrimsonsink
Roasted Broccoli
  • broccoli or broccolini, washed & dried
  • grapeseed oil
  • sea salt & pepper
Celery & Cashews
  • 4-6 celery stalks, washed & dried
  • 3 tbsp water *more if needed
  • pinch of sea salt
  • 1-1&1/2 tsp organic corn starch
  • 1/3 cup cashews, lightly roasted
Crispy Harissa Tofu
  • firm tofu – pressed, dried, & cut into 1inch pieces
  • harissa paste
  • organic corn starch
  • grapeseed oil
Crispy Oven-Baked Broccoli
  1. Preheat the oven to 400*F.
  2. *I kept the stems on my broccolini. Sometimes the end of the stem can get a little chewy, but I just eat around it. Cut the broccolini how you wish, but for this recipe (cooking time), mine were about 1/2inch high and had ‘thinner’ crowns from that of a full broccoli crown.

  3. Spritz the prepared broccoli with a little grapeseed oil, and then place them onto a baking sheet.

  4. Sprinkle with sea salt + pepper.
  5. Cook for 15-20mins, or until the bottom of the broccoli is turning slightly golden in spots.
  6. Remove from the oven. Serve immediately – they should be lightly crispy around the edges.
Celery & Cashews
  1. Cut the clean celery into 1&1/2inch angled pieces.
  2. Heat a skillet over med./low heat. Add the cut celery, water, and sea salt. Gently simmer, and toss a couple times.
  3. Cook for 2-3mins, and then using a wooden spoon, slide the celery over to one side of the skillet.

  4. Add the cornstarch to the opposite side of the skillet from the celery, and stir the starch in with the water. Keep stirring until dissolved and then mix everything together.

  5. Cook for a few more minutes until the cornstarch thickens.
  6. Remove from heat and add the cashews. Toss to coat, or serve as is. 

  7. Serve warm. Best when eaten on the same day as cooked.

Crispy Harissa Tofu
  1. Once the tofu is cut, add it to a bowl. Gently toss it in enough harissa paste to coat.
  2. Add about 1/4-1/3cup (more if needed) organic corn starch to a plate. Drop a few pieces of the coated tofu at a time into the corn starch. Use your fingers to toss the tofu in the starch to coat. Repeat until all the tofu is coated.

  3. Heat a med/large skillet over med. heat. Add enough oil to thinly line the bottom of the skillet.
  4. Once up to temperature, carefully drop the tofu into the skillet, spacing apart. Cook for 1-2mins on each side, flipping once golden-brown.

  5. Remove the tofu from the skillet and serve warm.

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