Maple Harissa Tofu Traybake Bowl
Maple Harissa Tofu Traybake Bowl
Ingredients
For the Traybake
- 2 tablespoons harissa paste
- 2 tablespoons soy sauce
- 350 grams extra-firm tofu, torn into chunks
- 1 tin chickpeas, 400g, drained and rinsed
- 300 grams sweet potato, peeled and chopped into 2cm chunks
- 1 red pepper, sliced
- 1 red onion, cut into wedges
- 1 tablespoon olive oil
- as needed salt
- as needed pepper
- 1 tablespoon maple syrup, optional, for caramelization
To Serve
- 80 grams pearl barley, dry
- as needed mixed salad leaves
For the Dressing
- 1 1/2 tablespoons wholegrain mustard
- 1 tablespoon maple syrup
- 2 tablespoons apple cider vinegar, or vinegar of choice
- as needed salt
Instructions
- 1
Preheat the oven to 220°C.
⏱️ 10 min•🌡️ 220
- 2
In a large bowl, combine the harissa paste and soy sauce. Add the torn extra-firm tofu and the drained and rinsed chickpeas to the bowl. Toss well to coat all pieces thoroughly.
⏱️ 5 min
- 3
Add the seasoned tofu and chickpeas, the chopped sweet potato, the sliced red pepper, and the red onion cut into wedges to a large baking tray.
⏱️ 5 min
- 4
Drizzle the traybake ingredients with olive oil. Season with salt and pepper to taste. Roast in the preheated oven for 35-40 minutes, or until the ingredients are charred in places and the vegetables are tender. Optionally, drizzle an extra 1 tablespoon of maple syrup over the traybake 5 minutes before the end of roasting to enhance caramelization.
⏱️ 40 min•🌡️ 220
- 5
Meanwhile, cook the pearl barley in well-salted water according to the packet instructions. Once cooked, drain it well and allow it to steam dry slightly.
⏱️ 20 min
- 6
In a separate bowl, whisk together the wholegrain mustard, maple syrup, apple cider vinegar (or vinegar of choice), and a good pinch of salt until the mixture is smooth and emulsified.
⏱️ 5 min
- 7
Divide the cooked pearl barley and mixed salad leaves between four bowls. Top each bowl with the roasted tofu, chickpeas, and vegetables from the traybake.
⏱️ 5 min
- 8
Spoon the prepared dressing generously over the assembled bowls. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Maple Harissa Tofu Traybake Bowl
For the Traybake
- 2 tablespoons harissa paste
- 2 tablespoons soy sauce
- 350 grams extra-firm tofu, torn into chunks
- 1 tin chickpeas, 400g, drained and rinsed
- 300 grams sweet potato, peeled and chopped into 2cm chunks
- 1 red pepper, sliced
- 1 red onion, cut into wedges
- 1 tablespoon olive oil
- as needed salt
- as needed pepper
- 1 tablespoon maple syrup, optional, for caramelization
To Serve
- 80 grams pearl barley, dry
- as needed mixed salad leaves
For the Dressing
- 1 1/2 tablespoons wholegrain mustard
- 1 tablespoon maple syrup
- 2 tablespoons apple cider vinegar, or vinegar of choice
- as needed salt
Instructions
- 1
Preheat the oven to 220°C.
⏱️ 10 min•🌡️ 220 - 2
In a large bowl, combine the harissa paste and soy sauce. Add the torn extra-firm tofu and the drained and rinsed chickpeas to the bowl. Toss well to coat all pieces thoroughly.
⏱️ 5 min - 3
Add the seasoned tofu and chickpeas, the chopped sweet potato, the sliced red pepper, and the red onion cut into wedges to a large baking tray.
⏱️ 5 min - 4
Drizzle the traybake ingredients with olive oil. Season with salt and pepper to taste. Roast in the preheated oven for 35-40 minutes, or until the ingredients are charred in places and the vegetables are tender. Optionally, drizzle an extra 1 tablespoon of maple syrup over the traybake 5 minutes before the end of roasting to enhance caramelization.
⏱️ 40 min•🌡️ 220 - 5
Meanwhile, cook the pearl barley in well-salted water according to the packet instructions. Once cooked, drain it well and allow it to steam dry slightly.
⏱️ 20 min - 6
In a separate bowl, whisk together the wholegrain mustard, maple syrup, apple cider vinegar (or vinegar of choice), and a good pinch of salt until the mixture is smooth and emulsified.
⏱️ 5 min - 7
Divide the cooked pearl barley and mixed salad leaves between four bowls. Top each bowl with the roasted tofu, chickpeas, and vegetables from the traybake.
⏱️ 5 min - 8
Spoon the prepared dressing generously over the assembled bowls. Serve warm or at room temperature.
⏱️ 5 min