Harissa-Honey Tofu Bowl

with Vegetable Barley & Labneh

40 MIN

+$6.95/serving 2 Servings

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with Shrimp

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.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

510 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
½ cup Pearled Barley
1 Red Onion
1 Zucchini
1 Persian Cucumber
1 bunch Mint
1½ Tbsps Red Harissa Paste
4 oz Grape Tomatoes
1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
2 tsps Honey
1 Tbsp Red Wine Vinegar
2 Tbsps Sliced Roasted Almonds
¼ cup Labneh Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Make the glaze & marinate the shrimp

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. In a bowl, combine the harissa paste and honey (kneading the packet before opening). Season with salt and pepper; whisk to combine. Pat the shrimp dry with paper towels (remove the tails if desired). Transfer to the bowl of glaze; season with salt, pepper, and the za'atar; 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.

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. 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.

4 Cook the shrimp

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the marinated shrimp (including any glaze) in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Transfer to a separate bowl; cover with foil to keep warm. Rinse and wipe out the pan.

5 Cook the vegetables & serve your dish

In the same pan, 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 cooked shrimp, marinated vegetables (including any liquid), and labneh. Garnish with the mint leaves (tearing just before adding) and almonds. Enjoy!