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Harissa-Honey Tofu Bowl
with Vegetable Barley & Tzatziki
40 MIN
+$6.99/serving
2 Servings
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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NutritionPER SERVING
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Calories810 Cals (est.)
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fresh
ingredients
Title
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12 oz Pasture-Raised Ground Lamb
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½ cup Pearled Barley
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1 Red Onion
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1 Zucchini
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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1 Persian Cucumber
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1½ Tbsps Red Harissa Paste
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1 bunch Mint
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4 oz Grape Tomatoes
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1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
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1 Tbsp Red Wine Vinegar
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2 tsps Honey
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2 Tbsps Roasted Pistachios
step-by-step
instructions
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.
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.
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!
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.
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.
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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