Sheet-Pan Crispy Harissa Tofu, Chickpeas, and Broccolini

I always keep a jar of harissa paste in my fridge as a quick way to add flavor to simple protein or vegetable dishes. NY Shuk makes my favorite go-to premade harissa, but thankfully this condiment is so popular that you can even find it at many grocery stores. Each brand has its own flavor profile and spice level; taste your harissa and assess its heat before adding it in the amount indicated in the recipe.

Like all sheet pan meals, this is a simple cook-it-all-together kind of dinner. If you take a little time to press your tofu before roasting it, it will end up crispy-edged. This recipe can be doubled and placed on two sheet pans if you’re cooking for a larger family or group. Depending on your sides, this is an abundant meal for two or a modest meal for 4.

Sheet-Pan Crispy Harissa Tofu, Chickpeas, and Broccolini

Serves 2-4
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients:
1 (14-ounce) container extra firm tofu
1 (15.5-ounce) can chickpeas, or 1½ cups cooked chickpeas
¼ cup harissa paste, divided, or to taste (I use NY Shuk brand)
¼ cup potato starch or cornstarch
1 bunch broccolini or rapini, ends trimmed (or 1 head of broccoli cut into florets)
Salt and pepper, to taste
Oil, as needed

Directions:

1. Drain the tofu, then wrap it in a clean kitchen towel or paper towels. Place a heavy skillet, or another heavy flat object on top to press the tofu and remove its excess moisture. Let it sit for 15-30 minutes. While the tofu is being pressed, drain a can of chickpeas and place it on a separate clean kitchen towel or paper towel to remove excess moisture.

2. Preheat the oven to 400°F, and line a sheet pan with parchment paper.

3. Slice the tofu into equal-sized cubes or pieces. Add them to a medium bowl with 2 Tablespoons of harissa (or more/less, depending on the spice level of your harissa and preference), 2-3 teaspoons of oil, salt, and pepper. Toss gently so the tofu pieces are all evenly coated. Add the potato starch to a small bowl, and dip each piece of tofu in the starch, so that it is covered on each side. Place the dipped tofu onto the baking sheet. 

4. Add the chickpeas to the same bowl the tofu was in with 2 more Tablespoons of harissa, 2 teaspoons of oil, and salt and pepper. Toss the chickpeas until they are well-coated. Transfer them to the sheet pan so that they are spread out around the tofu. Make sure the tofu also has room to brown and isn’t cramped too closely to the other tofu or chickpeas.

5. While the tofu and chickpeas are in the oven, toss the broccolini in the same bowl, with an additional generous drizzle of oil, salt, and pepper. 

6. Roast the tofu and chickpeas for 15 minutes, or until starting to crisp and brown on the bottom. Take the sheet pan out of the oven, and flip the tofu pieces over. Rearrange the tofu and the chickpeas so they fill only ⅔ of the sheet pan. Add the broccolini to the remaining ⅓ of the sheet pan. Place back in the oven for an additional 10-15 minutes, or until the broccolini is fully cooked and the tofu is crisped and browned on both sides.

7. Serve immediately with a simple side like rice, quinoa, or orzo. Tahini sauce also makes an excellent topping for this dish along with fresh herbs of your choice.

Shawarma Eggplant

Shawarma eggplant is a satisfying plant-based entrée that has all the spices and flavors of your favorite grilled meat. This vegetarian main is versatile and customizable and can be prepared in advance, making it ideal for hosting. A slather of Michael Solomonv’s herbaceous, spicy Yemenite zhug on top adds the necessary zing and heat. For a little extra protein, drizzle the roasted eggplant with tahini, serve it on a swirl of labneh, or add roasted chickpeas on top. 

Olive oil is eggplant’s best friend, making it satisfyingly rich. First, you’ll brush oil onto the eggplant before it’s roasted, then drizzle it mid-bake, and again when it comes out of the oven. Crusted with spices, the eggplant emerges from the oven browned and fork-tender. You can swap the homemade shawarma spice blend with your favorite store-bought mix; and if you’re not an eggplant fan, you can swap it for thick-cut cauliflower steaks or large zucchini and summer squash.

Eggplant Shawarma with Zhug 
Serves 6

For the shawarma spice blend:

• 1½ tsp ground coriander

• 1½ tsp ground cumin 

• 1½ tsp sweet paprika

• 1 tsp turmeric 

• 1 tsp garlic powder

• ½ tsp red pepper flakes or Aleppo pepper (optional)

• ¼ tsp ground allspice 

• ¼ tsp smoked paprika 

• 1 tsp brown sugar (optional)

For the eggplant:

• 3 large eggplants (2½-3 lb)

•  ¼ cup olive oil, plus more for drizzling

• salt, as needed 

• chopped parsley, mint or cilantro, for garnish

Directions:

1. Start by slicing your eggplants in half from top to bottom. Score the eggplant diagonally in a crosshatch pattern, slicing toward the bottom without piercing all the way through. Generously salt, then rub salt into the scored eggplant halves. Let the eggplants sit while the oven preheats and you prep the rest of the ingredients, at least 20 minutes. 

2. Preheat the oven to 400°F. 

3. For the shawarma spice blend, whisk everything together in a small bowl. Alternatively use 3 Tbsp of your favorite shawarma spice blend, and add the brown sugar to the blend. 

4. Once the oven is preheated and the eggplant has rested, pat the tops of the eggplant dry, then brush each half of the eggplant with oil until the entire ¼ cup of oil is absorbed evenly. 

5. Rub about 1½ teaspoons of the spice blend into each of the 6 halves of the eggplant. Top with a drizzle of olive oil. 

6. Roast the eggplant for 30 minutes, then drizzle with more oil. Roast for an additional 20-30 minutes, or until deep golden brown and completely tender. Cooking times may vary depending on your oven and the size of the eggplant; begin to check for doneness after 40 minutes. 

7. While the eggplant is roasting, prepare the zhug, if desired. 

8. Drizzle the eggplant with oil just prior to serving, and garnish with fresh herbs. Eggplant can be made in advance, stored in the refrigerator, and reheated in a covered baking dish until warm.