Harissa Tofu + Chickpea Bowl
Overview
In the cold weather months, all I seem to crave is flavor packed spicy foods.
Food that is nourishes and warms the soul and maybe numbs your tongue just a little.
For years now, I have always made the same old same tofu dish. Stir fried with carrots, peppers, broccoli in a peanut – soy – lime – sriracha type of sauce. And there’s nothing wrong with that. Except for the fact that I have been craving something new. Still spicy, meatless, and full of different textures.
Cue Harissa Tofu Chickpea Bowls.
Harissa, a hot chili pepper paste, just calls for being drizzled all over tofu- the flavor just sticks! Or maybe add. a little tahini (ok ok ok, not maybe– definitely do this). Add in some chickpeas, and some broccoli, and a little bit of quinoa and you have a delicious meal!
Serves 4
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
- 1 package (1/2 lb) extra-firm tofu, pressed + drained + chopped into small cubes
- 4 garlic cloves, chopped
- 2 tablespoons harissa paste
- 2 tbsp tahini
- 3 tablespoons olive oil, divided
- 1 lemon zest + juiced, divided
- Kosher salt, freshly ground pepper
- 1 large head of broccoli, cut into large florets
- 1 cup quinoa (cooked)
- 1 red bell pepper, chopped
- 1 small shallot, sliced
- 1/2 cup fresh parsley, chopped
- extra harissa, lemon juice, and olive oil for serving
Method
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Combine the tofu, broccoli, and chickpeas in a bowl.
In small bowl, whisk together the chopped garlic, harissa paste, tahini, 1.5 tbsp of olive oil, lemon juice + zest. Season with salt and pepper to taste.
Pour the dressing onto the tofu mix and give it a good toss. Pour mixture onto the baking sheet and bake for 25-35 minutes until the chickpeas are golden crispy and broccoli is roasted and crispy.
Cook the quinoa per instructions and when it is done cooking, add salt, pepper, the chopped red bell pepper, the shallot, a squeeze of lemon juice, a little more olive oil, and the parsley.
Assemble bowls with quinoa at the bottom, and the veggie mix on top. I like to drizzle a little more harissa and olive oil on top when serving. Enjoy!
Harissa Tofu Chickpea Bowl
Ingredients
- 1 1/2 lb package extra-firm tofu, pressed + drained + chopped into small cubes
- 4 cloves garlic, chopped
- 2 tbsp harissa paste
- 2 tbsp tahini
- 3 tbsp olive oil, divided
- 1 lemon zest + juiced, divided
- Kosher salt, freshly ground pepper
- 1 large head of broccoli, cut into large florets
- 1 cup quinoa (cooked)
- 1 red bell pepper, chopped
- 1 small shallot, sliced
- 1/2 cup fresh parsley, chopped
- extra harissa, lemon juice, and olive oil for serving
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Combine the tofu, broccoli, and chickpeas in a large bowl.
- In small bowl, whisk together the chopped garlic, harissa paste, tahini, 1.5 tbsp of olive oil, lemon juice + zest. Season with salt and pepper to taste.
- Pour the dressing onto the tofu mix and give it a good toss. Pour mixture onto the baking sheet and bake for 25-35 minutes until the chickpeas are golden crispy and broccoli is roasted and crispy.
- Cook the quinoa per instructions and when it is done cooking, add salt, pepper, the chopped red bell pepper, the shallot a squeeze of lemon juice, and the parsley.
- Assemble bowls with quinoa at the bottom, and the veggie mix on top. I like to drizzle a little more harissa and olive oil on top when serving. Enjoy!
TELL US WHAT YOU THINK:
Looks amazing! How much chickpeas?
Looks so yum! How many chickpeas?
