Vegan Pomegranate Harissa Tofu “Wings” with Tahini Ranch
If you happen to be going to New York (specifically Williamsburg) and you haven’t yet been to Laser Wolf, you MUST GO. It’s an Israeli restaurant that makes the most incredible salatim - think creamy dips, pickled veg, saucy beans & fluffy pit - as well as the MOST incredible, sticky date harissa chicken wings. I don’t eat chicken that often but my life genuinely changed when I tried these wings. They’re served with an absolutely perfect tahini ranch sauce and they are heaven on earth!
These pomegranate harissa tofu “wings” are my vegan take on that dish, using pomegranate molasses instead of date because that’s what I had on hand. The sweet molasses balanced out with spicy harissa is so delicious, and smothering them in the tahini ranch sauce is a must. I use my typical method of tearing tofu chunks + coating them with cornstarch to get them extra crispy, then tossing them with the sauce after air frying. Shoutout to Laser Wolf for inspiring these vegan tofu wings, and I hope you try them!
Vegan Pomegranate Harrisa Tofu “Wings” with Tahini Ranch
Ingredients
For the tofu wings:
1 block extra firm tofu, sliced in half + pressed for 15 min
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp sea salt
2 tbsp olive oil
1 ½ tsp cornstarch
3 tbsp pomegranate molasses
2 tbsp honey, maple syrup or date syrup
2-3 tsp harissa paste, depending how spicy you like it (or use any spicy chili paste)
1 clove garlic, grated
Splash of water
For the tahini ranch sauce:
½ cup smooth, runny tahini
Juice of ½ a lemon
1 clove garlic, grated
½ tsp onion powder
¼ tsp garlic powder
¼ tsp sea salt
3 tbsp fresh chopped dill
2 tbsp fresh chopped chives
Water to thin
Method
Preheat your oven or air fryer to 400 degrees. In a medium bowl, tear your pressed tofu into approximately 1 inch chunks. Add all of your spices (garlic powder through salt) and toss, then coat with the olive oil. Sprinkle the cornstarch overtop and toss so the tofu pieces are evenly coated. Air fry for 15-20 minutes or bake for 25-30 minutes, flipping halfway through, until tofu chunks are lightly browned and crispy.
Meanwhile, make your sticky glaze by whisking together the pomegranate molasses, honey, harissa paste and garlic. Add a splash of water (about 1 tbsp) to loosen up the sauce.
Make your tahini ranch by whisking together all ingredients until smooth. Keep adding water a bit at a time to thin out the sauce until your desired texture is achieved.
When tofu wings are cooked, remove and toss with the pomegranate harissa sauce to evenly coat. Return to the over or air fryer for another 5 minutes to thicken up the glaze.
Serve pomegranate harissa tofu wings right away (while they’re crispy!) alongside your tahini sauce ranch sauce. These are great over rice or with potatoes with a side salad!
Serves 2-3
