Crispy Harissa Tofu Bowl

There is one place that has been on my bucket list for years, and that is Morocco. As someone who is constantly excited about cooking in the kitchen, I can only dream of having access to the fresh spices that you could pick up from just walking down the streets of Morocco. So since I am not in Morocco, I have to find ways to bring those Moroccan flavors and spices into my home. This is where harissa comes in. I use this red pepper sauce frequently in my home because it is a delicious, healthy and an easy way to add in the flavors of Moroccan spices into my dishes. Harissa adds so much flavor to meals and it is what makes this tofu incredible. Once you prep this tofu recipe once, I know that you will be making it again and again.

Makes 2 servings

Ingredients:

Tofu:

1 block of tofu diced into 1 inch squares
1/4 cup harissa paste (this one is my favorite)
a few pinches of salt
Juice from 1 lemon
2 tbsp avocado oil
1 tbsp of garbanzo bean flour (or other gluten free flour)
1 tsp arrowroot powder

Roasted Chickpeas:

1 15 oz can garbanzo beans, drained and rinsed
2 tbsp avocado oil
1 few pinches of salt
1 tsp garlic powder

Sauce:
3 tbsp tahini
Juice from 1 lemon
2 tbsp water

Bowl:

2 cups cooked brown rice
1/3 cup sliced red onion
1 avocado sliced
1/2 cup sliced cucumbers

Directions: Preheat your oven to 420. Line 2 baking sheets with parchment paper. Add the tofu ingredients to a mixing bowl and toss together. Then transfer the tofu to a baking sheet. Spread out the tofu on the sheet to ensure crispiness. Bake in the oven for 20-25 minutes. On a separate baking sheet combine the roasted chickpea ingredients. Place in the oven and bake for 25 minutes. Meanwhile, in a small mixing bowl combine the sauce ingredients together. Then assemble your bowl with the brown rice, red onion, cucumber, avocado, tofu, roasted chickpeas and the sauce. Enjoy!