Sheet Pan Harissa Tofu with Roasted Cauliflower and Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Spiced harissa-coated tofu cubes roasted alongside cauliflower florets and chickpeas for a flavorful vegan sheet pan meal. This mediterranean-inspired vegan ready in about 45 minutes pairs extra-firm tofu, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp harissa paste and 2 tbsp olive oil. Add 14 oz pressed and cubed extra-firm tofu and toss gently to coat.
  2. Step 2: In a separate bowl, combine 4 cups cauliflower florets, 1 can (15 oz) drained and rinsed chickpeas, 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1 tsp salt. Toss until evenly coated.
  3. Step 3: Arrange the tofu cubes on one half of a large sheet pan and the cauliflower-chickpea mixture on the other half in a single layer.
  4. Step 4: Roast for 25-30 minutes, flipping the tofu and stirring the vegetables halfway through, until the tofu edges are crispy and cauliflower is tender with some browning.
  5. Step 5: Remove from oven and drizzle with 1 tbsp lemon juice. Garnish with 1/4 cup chopped fresh parsley before serving warm.

Frequently asked questions

How long does Sheet Pan Harissa Tofu with Roasted Cauliflower and Chickpeas take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Harissa Tofu with Roasted Cauliflower and Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra-firm tofu from drying out.

Can I substitute ingredients in Sheet Pan Harissa Tofu with Roasted Cauliflower and Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Harissa Tofu with Roasted Cauliflower and Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Harissa Tofu with Roasted Cauliflower and Chickpeas vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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