Virtuous vegan harissa tofu bowls from The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients (page 170) by Scott Mowbray and Ann Taylor Pittman

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Notes about this recipe

  • rmardel on April 10, 2024

    This was delicious! The tartness of the pomegranate molasses balances the heat of the harissa nicely, and the hot/tart tofu plays really well with the sweetness of the red onion and the broccolini. I did not make the farro and served this dish without a grain. This meant the dish was more heat-forward; it would be milder if with a grain to absorb some of the heat, but the tofu and broccolini made a perfect dinner for two heat-lovers.

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