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Harissa Tahini Tofu Buddha Bowls! Roasted tofu, roasted potatoes, broccoli and cauliflower in tahini harissa dressing. Vegan, gluten-free.
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!
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Harissa Tahini Tofu Bowls
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 bowls 1x
- Category: dinner, healthy, main
- Cuisine: vegan, glutenfree
Description
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 bowls 1x
- Category: dinner, healthy, main
- Cuisine: vegan, glutenfree
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 bowls 1x
- Category: dinner, healthy, main
- Cuisine: vegan, glutenfree
Scale
Ingredients
Harissa Tahini Sauce:
- 1/3 cup tahini
- 1/4 cup water
- 1 lemon, juiced
- 1 large clove garlic, chopped
- 1/2 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–lb small potatoes, quartered (I love The Little Potato Company)
- 1 head cauliflower, chopped into florets
- 1 head broccoli, chopped into florets
- 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
Instructions
- First, place all ingredients for the harissa dressing in a blender and puree until smooth and creamy. Taste, adjusting for seasoning as needed. Set aside.
- Then, preheat the oven to 400 degrees F. Toss the potatoes with 2 teaspoons olive oil and half the salt and pepper. Next, place in a single layer on a baking sheet or stone and cook until crispy, about 35-40 minutes.
- Then, 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.
- Next, 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.
- Finally, divide cauliflower, broccoli and potatoes among 4 bowls and drizzle with harissa tahini dressing.
did you make this?
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(8 comments) leave a comment
Hmmm the sauce could have been better, as the ingredients sounded delicious. I wonder if the harissa could be tossed with the tofu, and some honey could be added to the tahini sauce? It just fell a little flat for me.
If you’re looking for sweetness, you could put a little maple syrup instead of honey. It would give it the sweetness and wouldn’t change the flavor but it would still be vegan.
Delicious!
★★★★★
Obsessed with this idea of baked tofu with harissa!!! I LOVE the two, just never thought to combine them. Mouth = watering!
★★★★★
Me too! Ever since I first tried harissa paste, I’ve been thinking of items to pair it with. It’s addicting!
I love your recipes. They always send me outside my comfort zone…to that tube of harissa that’s been sitting in my pantry for too long. Got tofu. And all the rest of the ingredients. Here I go!
I love harissa! How yummy!
Something that gave my bowl a lot more flavor was adding seasonings to the baked tofu and vegetables. To name a few: paprika, turmeric, cinnamon, etc. It really helps the tofu grab the marinade!
★★★★★