Za'atar Tofu Bowls
with Sweet Sesame-Roasted Parsnips & Harissa Tahini
- ½ cup mung beans
- 1 package Wildwood® organic sprouted tofu
- 1 tsp za’atar
- 12 oz parsnip
- 2 packets agave
- 2 tsp white sesame seeds
- 1 clove garlic
- 2 tbsp tahini
- 2 tsp harissa paste
- 2 tbsp lemon juice
- 0.5 oz pea shoots
- 1 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition.
- Baking sheet
- Small saucepan
Preheat the oven to 425°F. Add the mung beans and 2 ½ cups of water to a small saucepan and bring to a boil. Reduce heat to low and cook mung beans until tender, about 30 to 35 minutes. Drain any remaining water and season with salt and pepper.
Drain the tofu and cut into 1 inch cubes. Place on one side of a baking sheet. Toss the tofu with za’atar, a pinch of salt, and 2 tsp olive oil. Peel the parsnips and cut into 4 inch sticks, or “fries”. Place the parsnip sticks on the other side of the baking sheet and toss with agave, just 1 tsp sesame seeds, a pinch of salt, and 2 tsp olive oil. Roast in the oven until caramelized, about 20 to 25 minutes.
Grate the garlic into a medium bowl. Add the tahini, just 1 tsp harissa paste, and just 1 tbsp lemon juice. Slowly drizzle in 3 tbsp water while whisking. The dressing should be smooth and pourable. Season harissa tahini with salt.
Place pea shoots on your cutting board and toss with 1 tsp olive oil, remaining lemon juice, and a pinch of salt and pepper.
Spread the harissa tahini on the bottom of large, wide bowls. Layer on the mung beans, sesame-roasted parsnips, and za’atar tofu. Top bowls with lemony pea shoots and sprinkle with remaining sesame seeds. Serve with remaining harissa paste if you like it spicy. Dig in!