Harissa Tofu Bowls

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

14 ounces firm or extra firm tofu (pressed for at least 15 minutes and torn into 3/4” bite-sized pieces)

2 tablespoons harissa sauce

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon dry oregano or basil

1 1/2 to 2 tablespoons cornstarch

1 teaspoon oil

1 tablespoon rice vinegar (or white vinegar)

1 tablespoon maple syrup

zest of 1 small lime

2-3 tablespoons lime juice

1 clove garlic (minced)

1/4 teaspoon salt

1/2 teaspoon pepper flakes

1/2 cup packed chopped cilantro

1/4 cup packed chopped basil

2-3 green onions (chopped)

1 medium cucumber (sliced thin)

4 or 5 red radishes (sliced thin)

1/4 cup thinly sliced onion (or other crunchy veggies)

2 cups cooked rice (or quinoa or couscous or grains of choice)

sesame seeds (hemp seeds, or crushed peanuts)

Directions

Make the tofu.

Press the tofu, if you haven't already, and then tear into bite-sized pieces. If you don't want to make them into organic shapes, you can also cube them into 1” cubes. Add to a bowl, add the harissa, and toss well to coat. Then mix the paprika, garlic powder, salt, oregano, and cornstarch in a small bowl, and sprinkle it all over the tofu, tossing well to coat. Then, you can bake, pan fry, or grill this tofu.

To pan fry or grill: Heat a skillet or grill over medium-high heat, and add the teaspoon of oil. Once the oil is hot, add the tofu, spread it out evenly, then cook until most of the tofu is darker in color and crisp, flipping every 2 to 3 minutes, then remove from the skillet.

To bake: Add the teaspoon of oil to the tofu, toss well to coat, then spread the tofu on a parchment-lined baking sheet. Bake at 400° F (205° C) for 20 to 25 minutes.

Make the dressing.

Add all of the dressing ingredients to a bowl. Mix really well, and set aside.

Assemble the harissa tofu bowls.

Slice the green onion and chop up the basil and cilantro finely, including the cilantro stems. Slice your crunchy veggies, if you haven't already, as well. Add half of the dressing to the cooked rice along with half of the herbs, tossing well. Taste and adjust the flavor, adding more salt, if needed. For more tang, add in extra lime juice.

Add the rice mixture to your serving bowls and top with a generous serving of the sliced veggies. Top with your warm harissa tofu and then add a drizzle of the remaining dressing and the remaining chopped herbs. Garnish with sesame seeds, hemp seeds, or crushed peanuts and serve.

Nutrition

• Calories: 257 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Sodium: 553 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 12 g