Harissa-Roasted Broccoli, Tofu, and Quinoa Bowl
  • 250g extra-firm tofu
  • 3 garlic clovesgrated
  • 2tablespoons harissa paste
  • 7tablespoons olive oildivided
  • 1/4cup apple cider vinegardivided
  • Sea salt flakesfreshly ground pepper
  • 1 large head of broccolicut into large florets with some stalk attached
  • 1.5cups quinoa
  • 1/2inch red onioncut into 1/2slices
  • leaves Sliced avocado and mintfor serving
  1. Preheat oven to 200c. Lay a double layer of paper towel on a large plate. Place tofu on towel, then cover with another layer of towel. Cover with another plate and place something heavy (a few cans of beans or tomatoes will work) on plate to act as a weight. Let sit at least 10 minutes; pressing out excess liquid in tofu is key to a crisp, not soggy, bowl. Remove weight and towels and cut tofu into 5cm pieces.
  2. Whisk garlic, harissa, 1/4 cup plus 2 Tbsp. oil, and 3 Tbsp. vinegar in a large bowl; generously season with salt and pepper. Toss broccoli and tofu in harissa mixture until coated. Season with salt and pepper. Transfer broccoli mixture to a lined baking tray, spread out evenly, and roast, turning everything halfway through, until broccoli is lightly browned and cooked through, 30–40 minutes.
  3. Meanwhile, place quinoa in a small bowl and cover with cold water. Let soak about 15 minutes, then drain through a fine-mesh sieve. Cook quinoa in a large pot of boiling salted water, stirring occasionally so quinoa doesn’t stick to bottom, until tender, 10–12 minutes. Drain again; transfer to a medium bowl. Toss and fluff with remaining 1 Tbsp. oil and 1 Tbsp. vinegar; season with salt and pepper.
  4. Divide quinoa among bowls. Top with broccoli mixture, onion, avocado, and mint.