Vegan Harissa Roasted Tofu and Veggie Bowl

About

This vegan Keto recipe makes a hearty plant-based lunch or dinner option. Our low carb bowl is prepared with extra firm tofu, tender radishes, cauliflower rice, spicy harissa paste, lemon juice, baby spinach leaves, earthy tahini and crunchy pumpkin seeds. This makes a satiating plant-based meal loaded with flavor and Keto-friendly fats.

Why Do I Need to Press the Tofu?

Tofu contains a lot of water which, if not pressed, prevents the tofu from taking on flavor and seasonings. Pressing tofu is straightforward and well worth the effort to ensure your tofu takes on any added flavorings as well as helping it crisp when cooked. We have pressed our tofu for 30 minutes to extract as much liquid as possible. You can do this between sheets of paper towel or a clean tea towel to absorb the liquid. Please be sure to factor this step into your preparation as this will need to be done in advance of cooking.

What Is Harissa?

Harissa paste is an aromatic blend hailing from North African cuisine. The paste is a spicy mixture of red chili, garlic and lemon and commonly includes additional spices and seasonings. We have used the paste to create a seasoning for our roasted tofu and veggies, as well as a dressing for the finished salad. Harissa is a great low carb staple that can instantly add a boost of flavors and heat to your Keto meals.

Ingredients

10 medium – 3/4" to 1" diameter radish, raw
5 oz tofu, raw (not silken), cooked, firm
3 tablespoon extra virgin olive oil
2 cup cauliflower rice
2 teaspoon lemon juice
2 cup baby spinach
1 ½ teaspoon ingredients harissa paste
1 teaspoon tahini
1 tbsp, whole pieces pumpkin seeds

Instructions

Preheat the oven to 400 degrees Fahrenheit. Slice the tofu into four even pieces. Place the tofu pieces between several layers of clean kitchen towel, covering it on top and underneath. Place a heavy-weighted object on top of the tofu, such as a heavy saucepan or cans of vegetables. Rest the tofu under the weighted object for 30 minutes to squeeze out any excess liquid.
Scatter the cauliflower rice across a shallow oven tray. Trim the tops and tips from the radishes and discard. Slice the radishes in half. Arrange the radishes in amongst the cauliflower rice. Slice the squeezed tofu into 12 even-sized chunks and arrange in amongst the vegetables on the tray.
Add 1 teaspoon of the harissa paste, two tablespoons of olive oil, and a teaspoon of the lemon juice to a small bowl. Whisk together until smooth and well combined. You can adjust the flavorings as desired, adding more or less. Please be sure to adjust your macros to account for any changes made to the recipe.
Drizzle the harissa oil evenly over the vegetables and tofu. Toss to combine, then spread into an even layer. Transfer to the oven and bake for 25 minutes, turning halfway through. The vegetables and tofu should be cooked through, golden, and lightly caramelized in places.
While the vegetables are baking, you can prepare the dressing. Add the tahini, remaining harissa paste, remaining olive oil and lemon juice to a small bowl. Whisk to combine until smooth. Add a tablespoon of water to thin the dressing and stir well. Taste and adjust seasonings as desired.
Add the baby spinach to a large salad/serving bowl. Add the cooked vegetables and tofu. Gently stir to combine.
Drizzle the dressing over the salad. Scatter the pumpkin seeds over the top. Serve immediately.