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Hummus Bowl With Tofu ‘Feta’ + Harissa Veggies

Serves 2 people
Prep Time 8 minutes
Cook Time 40 minutes

Ingredients

Metric - US Customary
  • 750 ml water
  • salt + pepper
  • 1 x 300 g block of firm tofu drained
  • 1 small handful of fresh parsley finely chopped
  • 1 tbsp extra virgin olive oil
  • 1 lemon
  • 1 tsp white miso paste
  • 2 medium sweet potatoes diced
  • 1 red pepper sliced into 3cm (1”) squares
  • 1.5 tbsp rose harissa paste plus extra for topping
  • 1/3 cucumber chopped
  • 100 g cherry tomatoes halved
  • 100 g pickled red onion see notes

For the hummus:

  • 1 x 400 g tin of chickpeas drained
  • 2 tbsp tahini
  • 1/2 garlic clove peeled
  • 1/2 lemon juice only

Instructions

  • Add the water to a saucepan, stir in 1 teaspoon of salt, then bring to a boil.
  • Meanwhile, drain the tofu, then slice it into small cubes. When the water starts boiling, carefully drop the tofu into the water and boil for 10 minutes.
  • While that’s happening, add the parsley to a jar with a tight fitting lid (we use OXO’s Twist & Stack Container), followed by the olive oil, the zest from all of the lemon, the juice from half of the lemon, miso paste and small pinches of salt and pepper. Stir to combine, then set aside.
  • Drain the tofu and run it under cold water until cool, then add it to the jar and gently give it a mix so the tofu is coated in the marinade. Seal tight with the lid, then leave at room temperature while you complete the next steps - or alternatively leave to marinate overnight in the fridge.
  • Preheat the oven to 200°C fan / 220°C / 425°F.
  • Add the sweet potato, red pepper, harissa paste and a pinch of salt to a roasting tray. Mix well, then roast for 30-40 minutes or until the sweet potato is tender.
  • Meanwhile, add the chickpeas to a high-powered blender, along with the tahini, garlic, lemon juice, 3 tbsp of chilled water (see notes) and pinches of salt and pepper. Blend until smooth, adding more chilled water as you go until the hummus is silky smooth.
  • To serve, add the tofu feta to bowls, along with the sweet potato, red pepper, cucumber, tomatoes, hummus and pickled red onion. Top with a drizzle of spicy oil from the harissa paste jar and some freshly ground black pepper. Yum!