This Harissa sweet potatoes and tofu bake is a nice dinner with little active time and plenty of downtime. This dish is well-balanced, bright, and will keep you feeling satiated. It’s great as a side, as well as a main dish, healthy, vibrant, and harty, making it a great choice for any time of year. You can also choose what hot sauce you use to control the heat and flavor of the dish!
Who is this made for?
Every one! It’s delicious, healthy, and balanced. Not to mention it’s quick, makes a lot, and if you want more it’s easy to multiply the recipe. This especially comes in handy for anyone cooking for a group and people with very active lifestyles who may not have the time to cook every day and prefer to have something that will feed them for a few days.
How many servings does this make?
This recipe should feed 2-4 people depending on whether it is served as a side or a main dish.
What’s the best hot sauce to use?
Now this is up to you and should be based on your preferred taste. For me, I tend to enjoy tangier and vinegar-based hot sauces, so I gravitate towards using sauces like Tabasco, Cholula, Homemade (recipe coming soon), etc, but if find you enjoy a sweeter, or more savory sauce, then by all means use that!
How long does this keep?
It should for about 2-4 days in the fridge, and 2-4 weeks in the freezer. I find it works well to multiply the recipe and portion and freeze each serving individualy if youd like to hace a couple weeks worth of lunch/dinner ready to go!
How should I re-heat?
Re-heating from the fridge should take about 30 seconds to 2 minutes in a microwave save container depending on the portion and microwave, you can also reheat in the oven at 350F in an oven-safe container, which should take about 5-20 minutes depending on the portion. Re-heating from frozen, I recommend either thawing overnight in the fridge or pulling straight from the freezer, and, in a microwave-safe container, microwaving in repeated cycles of 30 seconds – 1 minute until thoroughly heated.
Harissa Sweet Potatoes and Crispy Tofu
Ingredients
- 1 Block of Tofu
- ½ tsp Black pepper
- ½ tsp Salt
- 2 Large Sweet Potatoes
- 2 Yukon gold potatoes
- 4 Cloves Garlic
- 1 Large Yellow onion
- ¼ Cup Harissa
- ¼-⅓ Cup Favorite hot-sauce Cholula works great, and Tabasco as well if you want a bit more heat.
- 2 + 1 Tbsp Olive oil
Instructions
- Preheat your oven to 400 F
- Chop your tofu into ¾-inch cubes and toss them in a medium bowl with 1 tbsp olive oil and a pinch of salt. Place the cubes of tofu evenly spaced on a parchment-lined baking sheet, and bake on the top rack for about 30-45 minutes until lightly golden.
- Chop the sweet potatoes and Yukon gold potatoes into ¾ inch cubes.
- Now place all ingredients including the roasted tofu into a medium-large bowl and combine until everything is evenly coated.
- Spread the mixture out onto a parchment-prepared baking sheet and place on the middle rack of the oven for about 60 minutes until golden or lightly charred and the potatoes are tender.
Want something sweet and bright for desert? Try these tasty blueberry muffins!
