Sheet pan harissa tofu and veggies

Prev Recipe Next Recipe

Let us know what you think Please fill out this brief survey to help us understand how we can improve your experience

Whenever I am stuck for dinner ideas, roasting is in order .On its own, this is a flavourful and protein-rich light meal. Served with a whole grain like wheat berries or millet, it is hearty enough to satisfy even big appetites. The flavour and heat intensity of harissa really varies and can make or break the meal. Be sure to taste your harissa before it goes into the marinade! If it lacks heat, add some red chili flakes or hot sauce. Not enough flavour? Bump up the cumin and onion powder until your marinade has some serious zing.

SERVES

Ingredients

1/4 cup(60mL) avocado oil
3 tablespoons (45 mL) spicy harissa paste
2 tablespoons (30 mL) freshly squeezed lemon juice
1 teaspoon(5mL) ground cumin
1 teaspoon(5mL) salt
1 teaspoon (5 mL) organic cane sugar or pure maple syrup
1/2 teaspoon (2 mL) onion powder
Freshly cracked black pepper
1 package (12 ounces/340 g) extra-firm tofu, sliced in half horizontally and torn into pieces
1 pound (450 g) butternut squash, peeled, chopped into 3/4-inch (2 cm)cubes
4 medium carrots, scrubbed and chopped into 3/4-inch (2 cm) cubes
2 medium parsnips, scrubbed and chopped into 3/4-inch (2 cm) cubes
1 sweet red pepper, seeded and chopped into 3/4-inch (2 cm) cubes
1 small red onion, peeled and chopped into 3/4-inch (2 cm) cubes

For Serving

Your favourite cooked grain, such as millet, brown rice, or quinoa½ cup (125 mL) mixed fresh herbs

Directions

Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the avocado oil, harissa paste, lemon juice, cumin, salt, cane sugar, onion powder, and pepper. Toss the tofu in the sauce.
Transfer the tofu to one of the prepared baking sheets, leaving the remaining sauce in the bowl. Toss the squash, carrots, parsnips, red pepper, and red onion into the sauce.
Transfer the vegetables to the second baking sheet.
Roast both sheets until the tofu is crispy around the edges and the vegetables are fork-tender, about 40 minutes. Rotate the sheets halfway through cooking. To serve, divide the cooked grain,tofu,and vegetables among bowls and sprinkle with the herbs.

TIP: Cooking the tofu and vegetables on separate baking sheets ensures the torn edges of the tofu get crispy and the vegetables roast rather than steam.