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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  • 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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    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
    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 chickenmarinated vegetables (including any liquid), and tzatziki. Garnish with the mint leaves (tearing just before adding) and chopped pistachios. Enjoy!

    Tips from Home Chefs

    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 chickenmarinated vegetables (including any liquid), and tzatziki. Garnish with the mint leaves (tearing just before adding) and chopped pistachios. Enjoy!

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