Start by preheating your oven to 400°F (200°C). A hot oven ensures that your veggies roast perfectly without turning into mush.

While the oven heats, open the tofu package and drain it. It’s important to press it to remove excess moisture. I usually wrap it in a clean kitchen towel and place something heavy on top, like a cast-iron skillet. Let it sit for about 10–15 minutes. You want the tofu to absorb the flavors better.

Next, grab your chopping board. Peel and chop the carrots into bite-sized pieces and thinly slice the red onion. Mixing a variety of veggies not only adds different flavors but also makes the dish visually appealing.

Once the tofu is ready, cut it into cubes. In a bowl, combine the salt, garlic powder, smoked paprika, ground cumin, black pepper, and cayenne pepper. Toss the cubes in the spice mixture until every piece is coated. Add a splash of olive oil to bind the spices to the tofu.

On a large sheet pan, spread out the prepared carrots, chickpeas, and red onion. Drizzle with olive oil and sprinkle with a bit of salt and pepper. Toss everything together to ensure even seasoning. Make a space in the center of the pan for the tofu cubes.

Carefully place the seasoned tofu in the middle of the pan. It’s time for the oven to do its magic. Roast everything for about 25-30 minutes, flipping the tofu and veggies halfway through. You want everything golden and slightly crispy.

While the tofu and vegetables are roasting, prepare the harissa almond butter sauce. In a bowl, whisk together almond butter, harissa paste, honey, coconut aminos, lime juice, sesame oil, minced garlic, and salt. Add water a tablespoon at a time until you achieve your desired consistency.

Once roasted to perfection, remove the sheet pan from the oven. Drizzle the harissa almond butter sauce over the dish. Garnish with freshly chopped parsley and serve immediately. The meal is vibrant and satisfying, sure to impress anyone who sits at your table.