Harissa-Glazed Tofu & Quinoa Power Bowl with Roasted Chickpeas and Broccolini

If you love a bold, feel-good dinner that looks as good as it tastes, this harissa glazed tofu quinoa bowl is for you. You get sticky-spicy tofu, fluffy quinoa, and those roasty chickpeas and broccolini that feel a little fancy, but still totally weeknight easy. It’s the kind of bowl that hits every craving, warm, bright, and satisfying in one bite.

Harissa-Glazed Tofu & Quinoa Power Bowl with Roasted Chickpeas and Broccolini

The Flexi Vegan

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 14 oz (400 g) extra-firm tofu, pressed and cubed
• 1 cup dry quinoa, rinsed
• 1 can (15 oz/425 g) chickpeas, drained, rinsed, and patted dry
• 1 large bunch broccolini, trimmed (or use broccoli florets)
• 2 tbsp olive oil, divided (plus more as needed)
• 1–2 tbsp harissa paste (mild or hot, to taste)
• 1 tbsp maple syrup or agave
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika (optional, boosts smokiness)
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 1 lemon, zested and halved
• 3 tbsp tahini
• 2–3 tbsp warm water (to thin)
• 1 tbsp lemon juice
• 1 tsp maple syrup
• Pinch of salt
• Fresh parsley or cilantro, chopped
• Toasted pumpkin seeds or sesame seeds
• Pickled red onions

Instructions

 

• Cook the quinoa: Add rinsed quinoa and 2 cups water to a pot with a pinch of salt. Bring to a simmer, cover, and cook 15 minutes. Turn off heat and let steam, covered, 5 minutes. Fluff.
• Prep the tofu: Press tofu for 10–15 minutes to remove moisture. Cut into 1-inch cubes and pat dry.
• Season the chickpeas: On a lined baking sheet, toss chickpeas with 1 tbsp olive oil, cumin, garlic powder, salt, and pepper. Spread out in a single layer.
• Roast chickpeas and broccolini: Add broccolini to the same sheet (or a second one). Toss with a drizzle of oil, salt, and pepper. Roast at 425°F (220°C) for 18–22 minutes, flipping halfway. Chickpeas should be crisp and broccolini tender with charred tips.
• Make the harissa glaze: In a small bowl, mix harissa, maple syrup, soy sauce, smoked paprika (if using), and a squeeze of lemon juice. Adjust heat and sweetness to taste.
• Sear the tofu: Heat 1 tbsp oil in a large nonstick skillet over medium-high. Add tofu and cook 6–8 minutes, turning to brown all sides. Sprinkle with a pinch of salt.
• Glaze the tofu: Lower heat to medium. Pour the harissa glaze over tofu and toss until coated and sticky, 1–2 minutes. Remove from heat. Add lemon zest for brightness.
• Make the tahini drizzle: Whisk tahini, lemon juice, maple syrup, salt, and warm water until smooth and pourable. Add more water as needed.
• Assemble bowls: Divide quinoa between bowls. Top with glazed tofu, roasted chickpeas, and broccolini. Drizzle with tahini sauce and finish with herbs, seeds, and extra lemon if you like.

What Makes This Recipe So Good

• High protein, fully vegan: Tofu, quinoa, and chickpeas pack a powerful protein trio.
• Big flavor with minimal fuss: Harissa paste brings heat and depth without a long ingredient list.
• Great texture balance: Crispy chickpeas, tender broccolini, fluffy quinoa, and caramelized tofu.
• Meal prep friendly: Keeps well and reheats beautifully.
• Customizable heat: Use mild or hot harissa to match your spice comfort zone.

Ingredients

• 14 oz (400 g) extra-firm tofu, pressed and cubed
• 1 cup dry quinoa, rinsed
• 1 can (15 oz/425 g) chickpeas, drained, rinsed, and patted dry
• 1 large bunch broccolini, trimmed (or use broccoli florets)
• 2 tbsp olive oil, divided (plus more as needed)
• 1–2 tbsp harissa paste (mild or hot, to taste)
• 1 tbsp maple syrup or agave
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika (optional, boosts smokiness)
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 1 lemon, zested and halved

Tahini Lemon Drizzle

• 3 tbsp tahini
• 2–3 tbsp warm water (to thin)
• 1 tbsp lemon juice
• 1 tsp maple syrup
• Pinch of salt

Optional Toppings

• Fresh parsley or cilantro, chopped
• Toasted pumpkin seeds or sesame seeds
• Pickled red onions

How to Make It

1. Cook the quinoa: Add rinsed quinoa and 2 cups water to a pot with a pinch of salt. Bring to a simmer, cover, and cook 15 minutes.
   

   Turn off heat and let steam, covered, 5 minutes. Fluff.

2. Prep the tofu: Press tofu for 10–15 minutes to remove moisture. Cut into 1-inch cubes and pat dry.
3. Season the chickpeas: On a lined baking sheet, toss chickpeas with 1 tbsp olive oil, cumin, garlic powder, salt, and pepper.
   

   Spread out in a single layer.

4. Roast chickpeas and broccolini: Add broccolini to the same sheet (or a second one). Toss with a drizzle of oil, salt, and pepper. Roast at 425°F (220°C) for 18–22 minutes, flipping halfway.
   

   Chickpeas should be crisp and broccolini tender with charred tips.

5. Make the harissa glaze: In a small bowl, mix harissa, maple syrup, soy sauce, smoked paprika (if using), and a squeeze of lemon juice. Adjust heat and sweetness to taste.
6. Sear the tofu: Heat 1 tbsp oil in a large nonstick skillet over medium-high. Add tofu and cook 6–8 minutes, turning to brown all sides.
   

   Sprinkle with a pinch of salt.

7. Glaze the tofu: Lower heat to medium. Pour the harissa glaze over tofu and toss until coated and sticky, 1–2 minutes. Remove from heat.
   

   Add lemon zest for brightness.

8. Make the tahini drizzle: Whisk tahini, lemon juice, maple syrup, salt, and warm water until smooth and pourable. Add more water as needed.
9. Assemble bowls: Divide quinoa between bowls. Top with glazed tofu, roasted chickpeas, and broccolini.
   

   Drizzle with tahini sauce and finish with herbs, seeds, and extra lemon if you like.

Storage Instructions

• Fridge: Store components separately in airtight containers for 4 days. Keep tahini sauce in a small jar.
• Reheating: Warm tofu, quinoa, and chickpeas in a skillet or microwave. Add broccolini last to avoid overcooking.
• Freezer: Freeze cooked quinoa and glazed tofu up to 2 months.
  

  Thaw in the fridge and reheat gently. Skip freezing the broccolini and sauce for best texture.

  
  

Benefits of This Recipe

• Protein-packed: Tofu, quinoa, and chickpeas offer complete and complementary proteins.
• Fiber-rich: Keeps you full and supports digestion.
• Anti-inflammatory ingredients: Harissa’s spices and lemon bring antioxidants and brightness.
• Balanced macros: Carbs from quinoa, healthy fats in tahini and olive oil, and lean plant protein.

What Not to Do

• Don’t skip pressing the tofu: Extra moisture stops it from browning and soaking up the glaze.
• Don’t overcrowd the pan or sheet tray: Crowding steams instead of crisps. Use two trays if needed.
• Don’t add the glaze too early: Sauce can burn if cooked too long. Add once the tofu is browned.
• Don’t forget to rinse quinoa: Rinsing removes bitterness and improves flavor.

Recipe Variations

• Grain swap: Try farro, brown rice, or cauliflower rice for a lower-carb option.
• Veggie swap: Use broccoli, asparagus, green beans, or kale.
• Protein twist: Swap tofu for tempeh or seitan. Adjust cooking time as needed.
• Sauce change: Replace tahini drizzle with vegan yogurt-garlic sauce or avocado-lime crema.
• Extra crunch: Add roasted almonds, pistachios, or crispy shallots.

FAQs

How spicy is harissa?

Harissa ranges from mild to very hot depending on the brand. Start with 1 tablespoon, taste, and add more if you enjoy extra heat.

You can also balance spice with a little extra maple syrup or tahini drizzle.

Can I make this oil-free?

Yes. Roast chickpeas and broccolini on parchment without oil and air-fry if you prefer. Sear tofu in a well-seasoned nonstick pan and thin the glaze with a splash of water or veggie broth.

What type of tofu works best?

Extra-firm tofu holds its shape and browns well.

If you can find super-firm tofu, it needs little to no pressing and gets extra crispy.

Can I meal prep this for the week?

Absolutely. Portion quinoa, tofu, and chickpeas into containers, keep broccolini on the side, and pack sauce separately. Add sauce just before eating to keep textures fresh.

Is there a gluten-free option?

This recipe is naturally gluten-free if you use tamari instead of soy sauce and confirm your harissa paste is gluten-free.

Make This Power Bowl Your New Go-To

This Harissa-Glazed Tofu & Quinoa Power Bowl delivers bold flavor, comfort, and nutrition without complicated steps.

It’s easy to customize, ideal for meal prep, and satisfying any night of the week. Keep harissa and tahini in your pantry, and you’ll have a fast path to a vibrant, high-protein vegan meal whenever you need it. If you make it, save this for later, and tag me so I can see your beautiful bowls and your favorite topping twists!

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