Harissa-Glazed Tofu Bowl with Vegetable Barley & Tzatziki
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Harissa-Glazed Tofu Bowl

with Vegetable Barley & Tzatziki

40 MIN
+$3.95/serving 2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
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Available Options

  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu View recipe
    Wellness
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    Wellness
    • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    The star of these vibrant vegetarian bowls is hearty tofu—roasted with herby za'atar then tossed in a spicy-sweet glaze—which comes together over a bed of barley studded with sautéed zucchini and onion. It's all complete with crisp marinated vegetables and a dollop of creamy tzatziki for cooling contrast.
    9-12 PersonalPoints range per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Harissa-Glazed Tofu Bowl with Vegetable Barley & Tzatziki
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Pearled Barley
    • 1 Red Onion
    • 1 Zucchini
    • 2 Persian Cucumbers
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1½ Tbsps Red Harissa Paste
    • 1 bunch Mint
    • 4 oz Grape Tomatoes
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 1 Tbsp Red Wine Vinegar
    • 2 Tbsps Roasted Pistachios
    • 2 tsps Date Syrup
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Make the glaze & marinate the chicken
    1 Make the glaze & marinate the chicken

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. In a large bowl, combine the harissa paste and date syrup. Season with salt and pepper; whisk to combine. Pat the chicken dry with paper towels; season with salt, pepper, and the za'atar. Transfer to the bowl of glaze and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Cook the barley
    2 Cook the barley

    Meanwhile, add the barley to the pot of boiling water. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Medium dice the zucchini. Pick the mint leaves off the stems. Roughly chop the pistachios. Halve the tomatoes. Halve the cucumbers lengthwise; thinly slice crosswise. In a bowl, combine the halved tomatoes, sliced cucumbers, a drizzle of olive oil, and half the vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the chicken
    4 Cook the chicken

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the marinated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the vegetables & serve your dish
    5 Cook the vegetables & serve your dish

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 4 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked barley. Add the remaining vinegar and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked chicken, marinated vegetables (including any liquid), and tzatziki. Garnish with the mint leaves (tearing just before adding) and chopped pistachios. Enjoy!

    Tips from Home Chefs

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    Harissa-Glazed Tofu Bowl

    Make the glaze & marinate the chicken
    1 Make the glaze & marinate the chicken

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. In a large bowl, combine the harissa paste and date syrup. Season with salt and pepper; whisk to combine. Pat the chicken dry with paper towels; season with salt, pepper, and the za'atar. Transfer to the bowl of glaze and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

    2 Cook the barley

    Meanwhile, add the barley to the pot of boiling water. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the barley
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Medium dice the zucchini. Pick the mint leaves off the stems. Roughly chop the pistachios. Halve the tomatoes. Halve the cucumbers lengthwise; thinly slice crosswise. In a bowl, combine the halved tomatoes, sliced cucumbers, a drizzle of olive oil, and half the vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    4 Cook the chicken

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the marinated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the chicken
    Cook the vegetables & serve your dish
    5 Cook the vegetables & serve your dish

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 4 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked barley. Add the remaining vinegar and stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked chicken, marinated vegetables (including any liquid), and tzatziki. Garnish with the mint leaves (tearing just before adding) and chopped pistachios. Enjoy!

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