Name: Harissa-Roasted Broccoli, Tofu, and Quinoa Bowl
Yield: 4 servings
Ingredients: ½ pound extra-firm tofu; 3 garlic cloves, grated; 2 tablespoons harissa paste; 7 tablespoons olive oil, divided; ¼ cup apple cider vinegar, divided; Kosher salt, freshly ground pepper; 1 large head of broccoli, cut into large florets with some stalk attached; 1½ cups quinoa; ½ red onion, cut into ½-inch slices; Sliced avocado and mint leaves (for serving)

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Alex Lau

Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa. Just keep in mind that they may take longer to cook, and only the rice option is gluten-free (if you’re keeping track of those sorts of things). Check out step-by-step photo instructions here.

Recipe notes

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