fusion

Harissa Yuzu Tofu Steak with Quinoa and Roasted Carrot Orange Salad

This roasted dish pairs extra firm tofu with harissa paste, yuzu juice and quinoa. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner Lunch

Medium

Balanced Vegan Vegetarian Gluten free High satiety Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

29 g Protein

74 g Carbohydrates

30 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

259g extra firm tofu 197 kcal
21g harissa paste 34 kcal
18g yuzu juice (or lemon juice) 5 kcal
9g maple syrup 23 kcal
82g quinoa (dry) 98 kcal
200g water 0 kcal
235g carrots, cut into sticks 96 kcal
14g olive oil 124 kcal
141g orange segments 66 kcal
9g fresh cilantro, chopped 3 kcal

Cooking instructions

carrotsolive oil
Heat oven to 425 F. Toss carrots with olive oil and a pinch of salt; roast 18 to 22 minutes until tender and browned.
quinoa (dry)water
Meanwhile, cook quinoa in water until fluffy, about 15 minutes. Rest 5 minutes and fluff.
extra firm tofu
Pat tofu dry and slice into 2 thick slabs. Sear in a nonstick skillet over medium-high until browned, 3 to 4 minutes per side.
extra firm tofuharissa pasteyuzu juice (or lemon juice)maple syrup
Mix harissa paste with yuzu juice and maple syrup, then brush over tofu and warm 30 seconds per side to glaze.
extra firm tofuquinoa (dry)carrotsorange segmentsfresh cilantro
Toss roasted carrots with orange segments and cilantro. Serve tofu with quinoa and the carrot-orange salad.