Harissa Tofu Chickpea Bowl
A quick + flavor packed vegetarian meal!
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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!