Well, another bowl for you.
Bowls have kinda become my thing when I’m making dinner but don’t exactly have a plan. These came about after I was daydreaming on the combination of harissa and tahini, as one often does. You may daydream about exciting evening plans or goals, I fantasize about condiments.
I picked up a jar of harissa on a whim a few months ago and can’t get enough of the spicy, peppery taste. While I could drink hot sauce, I know not everyone shares my love of fire-breathing, and tahini is the perfect partner to cool things down.
I really love tofu in my bowls, especially when it’s prepared like this.
Dry roasting tofu in the oven, then marinating it in dressing is a cheaters way to get a fried texture, without any actual frying.
Here’s the part where I sound like a broken record: use whatever vegetables/grains you want. I’m partial to crispy potatoes and roasted broccoli, but whatever floats your boat. That’s the beauty of bowls and why they are a recipe, but not really.
Make the sauce, make the tofu, the rest is up to you. Enjoy! xo
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Harissa Tahini Tofu Buddha Bowls! Harissa roasted tofu, roasted potatoes, broccoli and cauliflower covered in a tahini harissa dressing. Grain-free, vegan and gluten-free.
Harissa Tahini Sauce:
- ⅓ cup tahini
- 1/4 cup water
- 1 lemon, juiced
- 1 large clove garlic, chopped
- ½ teaspoon salt
- 1 teaspoon harissa paste (or more or less depending on taste; I like things with a bit of heat so used 1–2 teaspoons)
- 1# small potatoes, quartered (I love The Little Potato Company)
- 1 head cauliflower, chopped into florets
- 1 head broccoli, chopped into florets
- 1 package firm tofu, drained and pressed
- 4 teaspoons oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1/2 teaspoon harissa paste
- Place all ingredients for the harissa dressing in a blender and puree until smooth and creamy. Taste, adjusting for seasoning as needed. Set aside.
- Preheat the oven to 400 degrees F. Toss the potatoes with 2 teaspoons olive oil and half the salt and pepper. Place in a single layer on a baking sheet or stone and cook until crispy, about 35-40 minutes.
- Toss the broccoli and cauliflower florets with the remaining olive oil and salt/pepper and place in a single layer on a baking sheet or stone. If you don’t have enough trays, you may have to wait for the potatoes or tofu to finish cooking. Cook until just tender, about 15-20 minutes.
- While the potatoes are cooking, press and drain the tofu. Slice into cubes then place on a lightly greased baking sheet. Place in the oven with the potatoes to brown and dry out, about 15 minutes.
- Toss the cooked tofu with remaining harissa dressing.
- Divide cauliflower, broccoli and potatoes among 4 bowls and drizzle with harissa tahini dressing.