1400 700 vegan zaatartofu hero 1

Za'atar Tofu Bowls

with Sweet Sesame-Roasted Parsnips & Harissa Tahini

dinner

Middle Eastern Grain Bowl Dinner Beans/Legumes Root Vegetables Leafy Greens Gluten-Free High-Protein Nut-Free Spring Recipes Seasonal Menu Winter Recipes
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
600
FAT
18g
CARBOHYDRATES
83g
PROTEIN
31g

MAIN INGREDIENTS

  1. ½ cup mung beans
  2. 1 package Wildwood® organic sprouted tofu
  3. 1 tsp za’atar
  4. 12 oz parsnip
  5. 2 packets agave
  6. 2 tsp white sesame seeds
  7. 1 clove garlic
  8. 2 tbsp tahini
  9. 2 tsp harissa paste
  10. 2 tbsp lemon juice
  11. 0.5 oz pea shoots
  12. 1 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition.
Allergens: soy
Nutrition

TOOLS

  • Baking sheet
  • Small saucepan

INSTRUCTIONS

1
Cook the mung beans

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.

2
Roast the tofu and parsnips

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.

3
Prepare the harissa tahini

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.

4
Dress the greens

Place pea shoots on your cutting board and toss with 1 tsp olive oil, remaining lemon juice, and a pinch of salt and pepper.

5
Serve

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!