Name: Spicy Tofu Rice Bowl (CAVA Copycat)
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 1 can garbanzo beans; 1 juice of lemon; 2 garlic cloves; 1/4 cup tahini (sesame paste); 1 tsp salt; 2 tbs harissa; 1/2 cup plain Greek yogurt; 2 tbs almond milk; 1 16 oz package extra firm tofu; 1/2 red onion, thinly sliced; 1 cup white vinegar; 1 tsp sugar; 4 cups cooked basmati rice, use package directions; 1/2 cup cilantro; 1 tbs harissa; 1 cucumber, deseeded and finely diced; 1 tomato, diced

This copycat spicy tofu rice bowl is packed with spice, crunch and moreish harissa-marinated tofu. Better yet, it can be made in bulk to last you all week!

I am completely addicted to a local restaurant called Cava, a healthy fast-casual restaurant. We go there frequently and I’m constantly asked by my husband to re-create their spicy tofu rice bowl. I made a few adjustments because I can’t leave things alone, but honestly the CAVA recipe is pretty darn perfect.

Why You’ll Love This Spicy Tofu Rice Bowl

The great thing about this CAVA copycat recipe is that, even though there are a few individual ingredients to prepare, they all last incredibly well in the fridge, and every day you can mix yourself a new bowl and add or subtract ingredients depending on how you feel on the day! These bowls are filling, fresh and won’t leave you feeling sluggish, which makes them the perfect midweek meal.

With basmati cilantro rice, a spicy harissa dressing, creamy hummus, harissa marinated tofu and fresh crunchy vegetables, you’re going to want this recipe on repeat for your lunches this week! It’s also super easy to sub out ingredients in this bowl for dietary requirements or preferences, you can see some suggestions below.

Ingredients Needed

Harissa paste: If you don’t have access to store-bought, here is a recipe I have tried and it is pretty darn close to the Cava version.
Cooked rice: I’m using basmati rice but you can swap that out for any kind of rice that you prefer.
Tofu: The extra-firm variety holds up really well in the marinade and is perfect for pan-frying. You could use a softer tofu which would add a soft and silky texture, however it won’t hold its shape as well in the bowls.
Tahini: This is a paste made from ground sesame seeds and it gives your hummus that rich, smooth texture – you should be able to find this in most supermarkets.
Garbanzo beans: Also known as chickpeas, you can buy these dried and cook them yourself but it’s a lot easier to just buy the pre-cooked cans! You can also sub these out for butter beans or cannellini beans if you can’t find garbanzo beans or don’t have any on hand.

(Scroll down to the bottom for the printable recipe card with exact measurements and instructions.)

How to Make This CAVA Bowl at Home

Make your hummus: add all of the hummus ingredients to a food processor. Blend until completely smooth. Remove from the food processor, transfer to a bowl and place in the fridge to chill.
Blend the harissa dressing: in the same food processor (I simply rinsed mine out beforehand), combine all of the harissa dressing ingredients and blend until smooth. Place in either a squeeze bottle or a small bowl and place in the fridge to chill.
Marinade the tofu: Open the tofu and drain the excess liquid. Pat dry with a paper towel. Cut into bite-sized cubes then place in a large Ziploc bag. Add about 2-3 tbs. of the harissa dressing and gently massage with your hands until all of the tofu is coated. Let sit for about 10 minutes.
Fry the tofu: add your marinated tofu to a pan over a medium-high heat and sear on all sides. This should take about 3 minutes per side.
Pickle the onion: bring a medium-sized pot filled ¾ with water to a boil. Add the sliced onion and let cook for 15 seconds. Immediately strain and douse with ice-cold water. Place in a Tupperware container and add the vinegar. Place in the fridge to chill for at least 15-20 minutes before serving.
Prepare to serve: roughly chop the cilantro and fold it into the rice. Dice your cucumber and tomato into one inch chunks.
Assemble: spoon the rice into the bowl first, then top with the tofu, pickled onion, a scoop of harissa, a scoop of hummus, diced cucumber, diced tomato, and drizzle with the harissa dressing.

Storage tips

Keep the ingredients in separate containers so that all of the flavors stay nice and separate and mix a fresh bowl every day. This way you can easily reheat the rice before you construct your bowl, and you can choose what toppings to include or exclude every day!

Another option is to construct all of your spicy tofu rice bowls ahead of time, and store them in the fridge pre-assembled. The rice can be eaten cold and it makes for an instant, cool and refreshing lunch for when you really don’t feel like doing any prep at all.

Variations and substitutions

Grain free: You can substitute the rice for quinoa, which is actually a seed rather than a grain! Simply boil the quinoa as per package instructions in either water or your favorite stock.
Keto/low-carb: A fantastic low-carb variation for this recipe is to use cauliflower rice instead of rice. To cook the cauliflower rice, just sauté until it has softened.
Soy-free: If you can’t have soy, then you can swap the tofu out for your favorite protein source – chicken, beef, fish or even beans would work fantastically in this recipe.

What is Harissa?

Harissa is a spicy chili pepper paste that originated in Tunisia. It is typically made from a blend of dry red chili peppers, garlic, olive oil, and various spices such as coriander, cumin, and caraway. Harissa is often used as a condiment or seasoning in Tunisian, Moroccan, and other North African cuisines. It can be used to add flavor and heat to dishes such as rice bowls, stews, and grilled meats. Some people also use it as a spread or dip.

Harissa tastes sweet, smoky, tangy, and a little spicy but not too hot. The exact ingredients often vary so the flavor can vary too.