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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. | www.delishknowledge.com

Harissa Tahini Tofu Bowls

  • Author: Alex
  • 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. 


  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 bowls 1x
  • Category: dinner, healthy, main
  • Cuisine: vegan, glutenfree
  • Author: Alex
  • 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: 

  • 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 12 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  

Instructions

  1. Place all ingredients for the harissa dressing in a blender and puree until smooth and creamy. Taste, adjusting for seasoning as needed. Set aside. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Toss the cooked tofu with remaining harissa dressing. 
  6. Divide cauliflower, broccoli and potatoes among 4 bowls and drizzle with harissa tahini dressing. 

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