Sheet Pan Honey Harissa Tofu and Cauliflower
with Mediterranean chickpea salad

Name: Sheet Pan Honey Harissa Tofu and Cauliflower
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 16 oz Tofu, extra-firm, 1/2” / 1.3 cm cubes (vacuum-packed preferable); 1 lb Cauliflower, florets; 2 Tbsp Oil, olive; 2 Tbsp Lemon juice; 2 tsp Honey; 2 tsp Harissa; 1 tsp Salt; 1/2 tsp Cumin, ground; for roasting Foil (opt); 1 Tbsp Oil, cooking; 1 Bell peppers, red, diced; 1/2 Onions, medium and red, diced; 10 oz Cucumbers, chopped; 2 cans Beans, garbanzo (14 oz / 397 g), drained and rinsed; 2 Tbsp Oil, olive; 1 Tbsp Lemon juice; 1 Tbsp Vinegar, apple cider; 1 tsp Italian seasoning; 2 stalks Green onions, chopped, green and white parts combined

Active: 40 Total: 60

Original GF Paleo Vegetarian

Sheet Pan Honey Harissa Tofu and Cauliflower

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.

Proteins

Beans, garbanzo, Tofu

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

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

Prep

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)
Cauliflower / Bell peppers / Onions / Cucumbers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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)
Marinate tofu - Combine tofu and marinade. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
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)
Green onions - Chop green onions.

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Make

Heat oven to 400F / 204C.
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.
Spread tofu out on sheet pan with cauliflower and then drizzle any marinade over top of tofu and cauliflower.
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.
When tofu and cauliflower are nearly done roasting, stir green onions into chickpea salad. Season with some salt and pepper.
Serve tofu and cauliflower with chickpea salad on the side. Enjoy!

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