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Sheet Pan Honey Harissa Tofu and Cauliflower
with Mediterranean chickpea salad

Active: 40 Total: 60
Marinated tofu and tender roasted cauliflower come together in this largely hands-off sheet pan meal. The tofu is sweet and slightly spicy and served with a tangy chickpea salad.
Smarts: The chickpea salad can be made up to 2 days ahead. Be sure to season it with some salt and pepper before serving.


Honey Harissa Tofu and Cauliflower:
  • Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm cubes (vacuum-packed preferable)
  • Cauliflower - 1 lb , florets
  • Oil, olive - 2 Tbsp
  • Lemon juice - 2 Tbsp
  • Honey - 2 tsp
  • Harissa - 2 tsp
  • Salt - 1 tsp
  • Cumin, ground - 1/2 tsp
  • Foil (opt) - for roasting
  • Oil, cooking - 1 Tbsp
Mediterranean Chickpea Salad:
  • Bell peppers, red - 1 , diced
  • Onions, medium and red - 1/2 , diced
  • Cucumbers - 10 oz , chopped
  • Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
  • Oil, olive - 2 Tbsp
  • Lemon juice - 1 Tbsp
  • Vinegar, apple cider - 1 Tbsp
  • Italian seasoning - 1 tsp
  • Green onions - 2 stalks , chopped, green and white parts combined


  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
  2. Cauliflower / Bell peppers / Onions / Cucumbers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make marinade - Combine olive oil (portion for tofu), lemon juice (portion for tofu), honey, harissa, salt, and cumin. (Can be done up to 5 days ahead)
  4. Marinate tofu - Combine tofu and marinade. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  5. Make chickpea salad - (If prepping right before cooking, get tofu and cauliflower cooking before making salad.) Drain and rinse beans. Whisk together olive oil (portion for salad), lemon juice (portion for salad), vinegar, and Italian seasoning. Combine with beans, bell peppers, onions, and cucumbers. (Can be done up to 2 days ahead)
  6. Green onions - Chop green onions.

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  1. Heat oven to 400F / 204C.
  2. Line a sheet pan with foil (optional, but will make clean up easy) or brush with some cooking oil. Toss cauliflower with cooking oil and some salt and pepper. Spread out on sheet pan.
  3. Spread tofu out on sheet pan with cauliflower and then drizzle any marinade over top of tofu and cauliflower.
  4. Roast, flipping tofu and cauliflower with a spatula halfway through cooking, until cauliflower is very tender and tofu is golden brown, 25 to 35 minutes.
  5. When tofu and cauliflower are nearly done roasting, stir green onions into chickpea salad. Season with some salt and pepper.
  6. Serve tofu and cauliflower with chickpea salad on the side. Enjoy!



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