Honey Harissa Tofu Bowls with Couscous
Honey Harissa Tofu Bowls- Crispy baked tofu coated in a flavorful honey harissa sauce and served with roasted vegetables and couscous for a protein-packed nourishing meal. (vegan + gluten-free option)
I told you guys I have been on tofu kick lately. But if you’re not into soy, don’t worry. All of them can easily be made soy-free by substituting with soy-free tofu. In fact, the protein content will be even higher if you choose to go that route so it’s a win-win.
Either way, you have to give these Honey Harissa Tofu Bowls a try. Between the roasted vegetables, the tender couscous and the flavorful harissa sauce, it’s a cozy meal that will leave you feeling oh-so-good inside.
What is Harissa?
If you’ve never tried harissa before then you’re in for a treat! Originating from North Africa, harissa is a red chili paste made with ingredients like garlic, vinegar and spices for a tangy, spicy sauce that is bursting with flavor.
Harissa paste can be found in most major grocery stores however the spice level can vary greatly so keep and eye out for that when purchasing. You want to make sure it suits your personal preferences. The harissa sauce I typically buy is mild which I find to be ideal as you can always add cayenne for more spice if you like. Or, if you’re feeling adventurous, you can even make your own.
How to Make Honey Harissa Tofu Bowls
- Roast the vegetables for 20-minutes.
- Toss the tofu in cornstarch and bake for 15-minutes.
- Cook the couscous on the stovetop until tender.
- Whisk together ingredients for honey harissa sauce.
- Toss baked tofu in sauce.
- Serve warm with roasted vegetables, couscous and enjoy!
How to Make it Vegan + Gluten-free
To make the recipe gluten-free: substitute the couscous with 1 cup of uncooked rice or 1 cup of uncooked quinoa. Cook as directed.
To make it vegan: replace honey with 1 tablespoon of agave nectar or maple syrup.
More High Protein Plant-Based Meals to Try
- Tofu ‘Chicken’ Noodle Soup
- Fajita Tofu Kebabs
- Butter ‘Tofu’ Chicken
- Crispy Blackened Tofu Tacos
- Easy Vegan Hamburger Helper
Honey Harissa Tofu Bowls
Ingredients
For the Tofu Bowls
- 16 ounces extra firm tofu, pressed or patted dry and diced into 1-inch cubes
- 2 tablespoons cornstarch
- 1 cup pearl couscous, can use rice or quinoa to make GF
- 6 cups cauliflower florets, roughly 2-lb head of cauliflower
- 8 ounces baby carrots
- high heat oil spray for roasting
- lemons and fresh parsley for serving, optional
For the Honey Harissa Sauce
- 2 tablespoons extra virgin olive oil
- ½ cup harissa paste
- 1 tablespoon honey, can use agave to make vegan
- 2 tablespoons lemon juice + 2 teaspoons lemon zest, from 1 lemon
- 1-2 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt & pepper
Instructions
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- Place the cauliflower and carrots on one baking sheet. Spray with high heat oil. Roast in the preheated oven for 20 minutes.
- In a large bowl, add the cubed tofu and sprinkle with 2 tablespoons cornstarch. Stir until tofu is evenly coated with cornstarch. Arrange on one of the baking sheets so that there is 1-2" of space between each cubes. Lightly spray with high heat oil. Bake in the oven (with the carrots/cauliflower) for 15 minutes.
- Meanwhile, prepare the couscous as directed on the package. When finished cooking, rinse (to prevent sticking) and set aside.
- In a large bowl, whisk together the ingredients for the Honey Harissa Sauce. Taste test to see if you prefer more of an ingredient and adjust accordingly. Set aside about 1/3 cup of the sauce, leaving the rest in the bowl.
- To the bowl, add the baked tofu. Toss until evenly coated. Serve warm with cooked couscous and roasted vegetables. Garnish with lemon juice, fresh parsley and reserved honey harissa sauce. Enjoy!
Notes
Nutrition
