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–+ servings

Harissa Tofu Bowls with Turmeric Rice

5 from 1 vote
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 2 blocks extra firm tofu (14 oz each)
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tapioca flour
  • 3 tbsp harissa paste
  • 1 1/2 tbsp date syrup
  • 1/4 cup + 2 tbsp water

Turmeric Rice

  • 1 1/2 cups jasmine or basmati rice
  • 3 cups water
  • 1 tbsp olive oil
  • 1/4 tsp turmeric
  • 1/2 tsp salt
  • 1 clove garlic crushed

Serve with

Directions

  1. Preheat the oven to 400 F
  2. Crumble the tofu into chunks and add it to a bowl with the cumin, paprika, salt, pepper and tapioca flour. Toss together well to coat evenly.
  3. Transfer the tofu crumbles to a parchment lined sheet pan and drizzle generously with olive oil. Bake the tofu for about 45 minutes, until browned and crispy- flipping halfway through baking.
  4. While the tofu bakes, prepare the rice by adding the dry rice to a pot on medium heat with a tbsp of olive oil, the turmeric, garlic and salt. Toast the rice with the spices in the oil for 2-3 minutes.
  5. Pour the water into the pot, cover with a lid and bring it to a boil. Once boiling, reduce the heat to low and simmer the rice for 15-20 minutes until all of the water is absorbed. Let rest for 5 minutes then fluff with a fork. Adjust salt as needed.
  6. Prepare the harissa sauce by whisking together the harissa, date syrup and water together in a bowl. Once the tofu is ready, pour the sauce over the tofu and toss together to coat.
  7. Serve over the turmeric rice with cucumber radish salad