Whole grains, like farro, freekeh, or brown rice, can be substituted for the quinoa. Just keep in mind that they may take longer to cook, and only the rice option is gluten-free.

INGREDIENTS

• ½ pound extra-firm tofu

• 3 garlic cloves, grated

• 2 tablespoons harissa paste

• 7 tablespoons olive oil, divided

• ¼ cup apple cider vinegar, divided

• Kosher salt, freshly ground pepper

• 1 large head of broccoli, cut into large florets with some stalk attached

• 1½ cups quinoa

• ½ red onion, cut into ½-inch slices

• Sliced avocado and mint leaves (for serving)

RECIPE PREPARATION

1.  Preheat oven to 425°. Lay a clean kitchen towel or a double layer of paper towels on a large plate. Place tofu on towel, then cover with another layer of towels. (Yes, it’s a lot of towels.) Cover with another plate and place something heavy (a few cans of beans or tomatoes will work) on plate to act as a weight. Let sit at least 10 minutes; pressing out excess liquid in tofu is key to a crisp, not soggy, bowl. Remove weight and towels and cut tofu into ¾" pieces.

2.  Whisk garlic, harissa, ¼ cup plus 2 Tbsp. oil, and 3 Tbsp. vinegar in a large bowl; generously season with salt and pepper. Toss broccoli and tofu in harissa mixture until coated. Season with salt and pepper. Transfer broccoli mixture to a rimmed baking sheet, spread out evenly, and roast, rotating sheet halfway through, until broccoli is lightly browned and cooked through, 30–40 minutes.

3.  Meanwhile, place quinoa in a small bowl and cover with cold water. Let soak about 15 minutes, then drain through a fine-mesh sieve. Cook quinoa in a large pot of boiling salted water, stirring occasionally so quinoa doesn’t stick to bottom, until tender, 10–12 minutes. Drain again; transfer to a medium bowl. Toss and fluff with remaining 1 Tbsp. oil and 1 Tbsp. vinegar; season with salt and pepper.

4.  Divide quinoa among bowls. Top with broccoli mixture, onion, avocado, and mint.