These Harissa Tahini Tofu Bowls are packed with roasted sweet potato, cauliflower and tofu, then topped with a totally drinkable harissa tahini sauce. A meal inspired by the infamous True Food Kitchen Harissa Tahini Cauliflower…if you know, you know. I always serve it over arugula to round it all out and make for the most satisfying yet nourishing lunch or dinner! Did I mention this is an easy, sheet pan meal!?
My biggest pet peeve about cooking is the dishes. As a recipe developer, I’m doing dishes 24/7 as it is, so when dinner rolls around I always opt for one pan or sheet pan meals like these Harissa Tahini Tofu Bowls. You just add all the ingredients to a sheet pan, pop it in the oven for about 18 minutes and your dinner is practically done! Obviously, don’t forget to pair it with the harissa tahini sauce, because that’s what really brings this meal to life. It’s so so flavorful and creamy. Even if you’re skeptical about harissa or tahini, I promise you will absolutely love this recipe.
Why You’ll Love these Harissa Tahini Tofu Bowls
- It’s a sheet pan meal so you can spend less time cleaning!
- These Harissa Tahini Tofu Bowls are completely vegan / plant-based.
- The harissa tahini sauce is so easy but absolutely addicting
- This is a balanced meal, including a plant-based (and affordable) protein source, slow digesting carbs and veggies + fiber.
- This makes a great meal prep recipe to bring for lunch!
- It’s fiancé approved…I mean, what more could you want?
What is Harissa, What is Tahini? I’m Confused!
Okay I get it! Harissa and tahini aren’t the most common ingredients, so this may be the first time you’re hearing of them. I’m about to change your world hahaha.
Harissa is a red chili paste that originates in Northern Africa. It’s made with roasted red peppers, garlic, olive oil and a variety of spices. It does have a kick to it but it’s definitely not overwhelmingly spicy -and that’s coming from a gal who isn’t huge into spicy foods. I would say it’s more sweet, smokey and tangy. You can find it in a small jar at most grocery stores in the international aisle(s). Trader Joe’s even has some! Personally, the brand that I use most often is Mina. It can be a bit expensive but a little goes a long way.
Now, on to tahini. Tahini is ground up sesame seeds. Think: sesame seed butter! It is very common in Middle Eastern and Mediterranean cuisines. You may know it as an ingredient in hummus. It’s creamy, rich, nutty and truly one of my favorite things ever. The texture should be smooth, silky and really “drippy.” Once again, tahini is sold almost everywhere but I caution against buying low-quality ones because you can really taste and notice a difference. Note: avoid Trader Joe’s tahini at all costs, just trust me lol. My personal favorite is Soom (discount code: MUNCHIN10 for 10% off).
What You Need to Make These Harissa Tahini Tofu Bowls
- Olive Oil: To coat the veggies and the tofu in for extra crispiness when roasting!
- Sweet Potato: You can either peel it or not. I choose to leave the skin on, and then just cut it into cubes.
- Cauliflower: Cut into florets. If any of them are really large, cut them in half to make sure it all cooks evenly.
- Onion Powder, Garlic Powder, Thyme, Dill: To jazz up the veggies a bit! Don’t stress if you’re missing one of these, just wing it with your favorite spices honestly.
- Tofu: One block of extra-firm tofu. Although it’s extra-firm, I still press mine for 15 minutes to be safe, but you can skip that step if you’re in a rush.
- Harissa: The star of the show! We will coat the tofu in a bit of harissa and also add a bunch to the harissa tahini sauce.
- Arrowroot Starch: The tofu gets tossed in arrowroot starch to help it get crispy. You can also substitute cornstarch or tapioca flour, as they’ll have the same effect.
- Date Syrup: Just a little sweetness for the harissa tahini sauce. Feel free to substitute your preferred liquid sweetener (maple syrup, honey, etc).
- Lemon Juice: Acid for the sauce
- Arugula: I like to throw all of this over arugula for extra veg 🙂
Can I Meal Prep these Harissa Tahini Tofu Bowls
Yes, you can definitely meal prep these Harissa Tahini Tofu Bowls! It makes about 4 servings (of course this varies on your appetite levels). I would recommend letting the sweet potato, cauliflower, and tofu cool completely after roasting and then you can place it into your meal prep containers and transfer them to the fridge. It’s best to store the arugula and the harissa tahini sauce separately. Once you’re ready to eat, warm up the sweet potato/cauliflower/tofu mixture in the microwave (or don’t – it’s yummy when cold too), serve it over arugula and drizzle on some of the harissa tahini sauce.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Plant-Based Recipes?
- Spicy Peanut Tofu Bowls with Broccoli
- Bok Choy Salad with Sesame Ginger Dressing
- Broccoli Stalk, Potato & Leek Soup
Harissa Tahini Tofu Bowls
Equipment
- Sharp knife
- tofu press (or a dish towel + something heavy!)
- 2 large bowls
- whisk
- baking sheet
- small bowl or jar
Ingredients
For the Roasted Vegetables:
- 1 medium sweet potato, cubed (about 3 cups)
- 1 head cauliflower, cut into medium-sized florets (about 4 cups)
- 3 tbsp olive oil
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried dill
- ½ tsp dried thyme
- salt + pepper to taste
For the Tofu:
- 1 block extra-firm tofu
- 1 tbsp olive oil
- 1 tbsp harissa
- 2 tbsp arrowroot starch sub cornstarch or tapioca flour
For the Harissa Tahini Sauce:
- ¼ cup tahini
- 3 tbsp harissa (adjust to your spice preference)
- ½ tbsp date syrup sub maple syrup or honey
- juice from ½ lemon
For Serving:
- arugula or lettuce of choice
Instructions
- Preheat oven to 425F. Press tofu for 15 minutes either using a tofu press or by wrapping it in a dish towel and placing a heavy object (such as a cast iron pan) on top.
- While the tofu is pressing, add the chopped cauliflower and sweet potato to a large bowl. Drizzle with oil and seasonings. Toss to combine until evenly coated.
- Once tofu is done being pressed, cut it in half lengthwise. Then, cut into small cubes (I do about 6 cuts in one direction and 4 cuts in another).
- In another large bowl, add the oil and harissa and whisk to combine. Add the tofu and gently toss with your hands to coat. Add the arrowroot and toss again.
- Add the tofu, cauliflower and sweet potato mixture to a baking sheet. If you want maximum crispiness, feel free to spread the mixture out amongst two pans so nothing is overlapping. But if you want less dishes (me!), then one baking sheet will work just fine. Bake for about 18 minutes, then turn to broil for a few minutes at the end to help it get a nice color.
- In a small bowl or jar, add all of the harissa tahini sauce ingredients and stir or shake until combined.
- Assemble your bowl starting with arugula, then the roasted tofu, cauliflower and sweet potato, and topping it all off with a drizzle of harissa tahini sauce. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Love this one soo much! Such good flavor and so am any fun components!
Wohoooo! Thank you 🙂