- In a large bowl, combine the brown sugar, oil, lemon juice, harissa, paprika and garlic powder. Add the tofu and toss gently to coat.
- In a large non-stick skillet over high heat, brown the tofu for 2 minutes on each side, without adding oil. Season with salt and pepper. Set aside
- In a small bowl, whisk the oil and lemon juice together.
- Divide the lettuce, clementines and bell pepper among four plates. Drizzle with the dressing. Season with salt and pepper. Top with the tofu, shallots and pumpkin seeds.