Harissa-Honey Tofu Bowl with Vegetable Barley & Labneh

Harissa-Honey Tofu Bowl

with Vegetable Barley & Labneh

40 MIN
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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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Available Options

  • with Extra Firm Tofu
    includes 14oz Extra Firm Tofu
    Wellness
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
    • with Extra Firm Tofu

    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 labneh for cooling contrast.
    8-12 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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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Vegetarian 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      570 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-Honey Tofu Bowl with Vegetable Barley & Labneh
    Title
    • 14 oz Extra Firm Tofu
    • ½ cup Pearled Barley
    • 1 Red Onion
    • 1 Zucchini
    • 1 Persian Cucumber
    • 4 oz Grape Tomatoes
    • 1 bunch Mint
    • 1½ Tbsps Red Harissa Paste
    • 1 Tbsp Red Wine Vinegar
    • 2 tsps Honey
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 2 Tbsps Sliced Roasted Almonds
    • ¼ cup Labneh Cheese
    time-saving
    tips & techniques
    How To: Properly Salt Cooking Water
    Almonds
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Press the tofu & make the glaze
    1 Press the tofu & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate heavy- bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. In a large bowl, combine the harissa paste and honey (kneading the packet before opening). Season with salt and pepper; whisk to combine.

    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.

    Roast & glaze the tofu
    3 Roast & glaze the tofu

    Meanwhile, line a sheet pan with foil. Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt, pepper, and the za'atar. Carefully toss to coat (the pieces may crumble). Roast 24 to 26 minutes, or until browned and slightly crispy. Carefully transfer to the bowl of glaze; toss to coat.

    Prepare the remaining ingredients
    4 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. Halve the tomatoes. Halve the cucumber lengthwise; thinly slice crosswise. In a bowl, combine the halved tomatoes, sliced cucumber, 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 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. 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 glazed tofu, marinated vegetables (including any liquid), and labneh. Garnish with the mint leaves (tearing just before adding) and almonds. Enjoy!

    Tips from Home Chefs

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    Harissa-Honey Tofu Bowl

    Press the tofu & make the glaze
    1 Press the tofu & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate heavy- bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. In a large bowl, combine the harissa paste and honey (kneading the packet before opening). Season with salt and pepper; whisk to combine.

    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
    Roast & glaze the tofu
    3 Roast & glaze the tofu

    Meanwhile, line a sheet pan with foil. Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt, pepper, and the za'atar. Carefully toss to coat (the pieces may crumble). Roast 24 to 26 minutes, or until browned and slightly crispy. Carefully transfer to the bowl of glaze; toss to coat.

    4 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. Halve the tomatoes. Halve the cucumber lengthwise; thinly slice crosswise. In a bowl, combine the halved tomatoes, sliced cucumber, 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.

    Prepare the remaining ingredients
    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. 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 glazed tofu, marinated vegetables (including any liquid), and labneh. Garnish with the mint leaves (tearing just before adding) and almonds. Enjoy!

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