Harissa Tofu Bowls

rice bowl with broccoli, harissa tofu and sesame seeds.

This Harissa Tofu Bowl recipe is spicy, savory, and completely plant-based. Crispy tofu gets tossed in a bold harissa sauce and served over fluffy rice with fresh steamed broccoli or vegetables of choice. It’s the kind of vibrant, satisfying meal you’ll crave on repeat—and it’s ready in 30 minutes flat. Don’t forget to bookmark this one for meal prep!

Course Main Course

Cuisine American, moroccan

Keyword crispy tofu, dairy free, gluten free, harissa recipe, moroccan spices, tofu bowl

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 352kcal

Author Jackie Akerberg

Equipment

oven, stove

Ingredients

1 cup basmati rice cooked
16 oz high protein super firm tofu broken into 1” chunks
1 tbsp arrowroot powder
2 tbsp harissa seasoning
½ tsp sea salt
½ cup harissa sauce
1 tbsp maple syrup
2 tbsp coconut aminos
1 head broccoli cut into florets, steamed
1 tbsp sesame seeds

Instructions

Preheat oven to 400 degrees and line a large metal baking sheet with parchment.
Place your tofu chunks in a bowl and sprinkle with arrowroot powder (or tapioca flour or cornstarch), harissa, and sea salt. Toss to combine and spread on the baking sheet. Bake for 20-25 minutes until golden and crisp.
Meanwhile, combine harissa sauce, maple syrup and coconut aminos in a bowl and stir to combine.
Transfer cooked tofu to the bowl of sauce and sauce to coat. Serve tofu over rice with steamed broccoli and sprinkle with sesame seeds.

Nutrition