By: Robin Kurss

My daughter and our grandchildren are coming to visit next week.  I am beyond excited! They are vegetarians and I am always looking for a meal that will please them and satisfy my meat-loving husband. These bowls can be adapted to include anything you’d like…feel free to make them your own.

Ingredients:
• 1 lb. extra firm tofu, drained and patted dry between paper towels
• 2 lbs. of shredded red cabbage
• 4 T olive oil
• 4 T of my favorite condiment, pomegranate molasses
• 4 T honey
• 2 T mild or hot harissa, your choice
• 1 ½ t cornstarch
• 1 red onion, thinly sliced
• 3 T fresh lemon juice
• 1 T sumac
• Salt and pepper to taste
• 1 carrot shredded
• 1 sliced avocado
• 1 cucumber, sliced
• 1 red pepper, sliced
• ½ c cilantro, torn leaves
Optional: 8 oz grilled chicken, steak or fish
Tahini Sauce:
• 1 c tahini
• 2 cloves garlic, grated
• 2 t salt
• 1/3 c lemon juice
• ½ cold water
• Whisk all together in a small bowl

Directions:

1. Preheat oven to 400 degrees. Line two cookie sheets with parchment paper
2. Slice tofu into ¼” slices about 1” x 3”. Place on one of the cookie sheets, drizzle with olive oil and sprinkle with salt and pepper. Do the same on the other sheet with the cabbage.
3. In a small bowl, combine pomegranate molasses, honey, harissa, cornstarch and a pinch of salt. Brush this on each piece of tofu and roast for 10 minutes. Also roast the cabbage for 10 minutes. Remove the tofu, turn and brush the other side with the glaze. Remove the cabbage and stir it around for even browning. Place both back in oven for another 15 minutes.
4. In another small bowl, toss the onion slices with the sumac, lemon juice and a pinch of salt.
5. Toss the cooked cabbage with carrots, cucumber, peppers and cilantro.
6. Divide the cabbage mixture, tofu, onions and avocado into serving bowls. Dollop the tahini sauce on top and drizzle with extra pomegranate molasses if you wish.

* Bowls can be served with rice or pita as well.

Adapted from Adeena Sussman’s Zariz Cookbook