Hummus Bowl With Tofu ‘Feta’ + Harissa Veggies

Add the water to a saucepan, stir in 1 teaspoon of salt, then bring to a boil.

Meanwhile, drain the tofu, then slice it into small cubes. When the water starts boiling, carefully drop the tofu into the water and boil for 10 minutes.

While that’s happening, add the parsley to a jar with a tight fitting lid, followed by the olive oil, the zest from all of the lemon, the juice from half of the lemon, miso paste and small pinches of salt and pepper. Stir to combine, then set aside.

Drain the tofu and run it under cold water until cool, then add it to the jar and gently give it a mix so the tofu is coated in the marinade. Seal tight with the lid, then leave at room temperature while you complete the next steps - or alternatively leave to marinate overnight in the fridge.

Preheat the oven to 200°C fan / 220°C / 425°F.

Add the sweet potato, red pepper, harissa paste and a pinch of salt to a roasting tray. Mix well, then roast for 30-40 minutes or until the sweet potato is tender.

Meanwhile, add the chickpeas to a high-powered blender, along with the tahini, garlic, lemon juice, 3 tbsp of chilled water (see tips) and pinches of salt and pepper. Blend until smooth, adding more chilled water as you go until the hummus is silky smooth.

To serve, add the tofu feta to bowls, along with the sweet potato, red pepper, cucumber, tomatoes, hummus and pickled red onion. Top with a drizzle of spicy oil from the harissa paste jar and some freshly ground black pepper. Yum!