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

with Vegetable Barley & Tzatziki

40 MIN
+$6.99/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
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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  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu View recipe
    Wellness
  • with Ground Lamb
    includes 12 oz No Added Hormones, Pasture-Raised Ground Lamb
  • with Ground Lamb

    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.
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    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
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    ingredients
    Harissa-Honey Tofu Bowl with Vegetable Barley & Tzatziki
    Title
    • 12 oz Pasture-Raised Ground Lamb
    • ½ cup Pearled Barley
    • 1 Red Onion
    • 1 Zucchini
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1 Persian Cucumber
    • 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 tsps Honey
    • 2 Tbsps Roasted Pistachios
    Make the glaze
    1 Make the glaze

    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 large bowl, combine the harissa paste, honey (kneading the packet before opening), and 1 tablespoon of water. Season with salt and pepper; whisk to combine.

    Cook the barley
    2 Cook the barley

    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 cucumber lengthwise, then 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 & glaze the lamb
    4 Cook & glaze the lamb

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the lamb; season with salt, pepper, and the za'atar. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes until the lamb is coated 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 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 glazed lamb, marinated 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
    1 Make the glaze

    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 large bowl, combine the harissa paste, honey (kneading the packet before opening), and 1 tablespoon of water. Season with salt and pepper; whisk to combine.

    2 Cook the barley

    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 cucumber lengthwise, then 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 & glaze the lamb

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the lamb; season with salt, pepper, and the za'atar. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes until the lamb is coated and cooked through. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Cook & glaze the lamb
    Cook the vegetables & serve your dish
    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 glazed lamb, marinated vegetables (including any liquid), and tzatziki. Garnish with the mint leaves (tearing just before adding) and chopped pistachios. Enjoy!

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