Harissa Tofu Bowls with Turmeric Rice

0 Preheat the oven to 400 F
1 Crumble the tofu into chunks and add it to a bowl with the cumin, paprika, salt, pepper and tapioca flour. Toss together well to coat evenly.
2 Transfer the tofu crumbles to a parchment lined sheet pan and drizzle generously with olive oil. Bake the tofu for about 45 minutes, until browned and crispy- flipping halfway through baking.
3 While the tofu bakes, prepare the rice by adding the dry rice to a pot on medium heat with a tbsp of olive oil, the turmeric, garlic and salt. Toast the rice with the spices in the oil for 2-3 minutes.
4 Pour the water into the pot, cover with a lid and bring it to a boil. Once boiling, reduce the heat to low and simmer the rice for 15-20 minutes until all of the water is absorbed. Let rest for 5 minutes then fluff with a fork. Adjust salt as needed.
5 Prepare the harissa sauce by whisking together the harissa, date syrup and water together in a bowl. Once the tofu is ready, pour the sauce over the tofu and toss together to coat.
6 Serve over the turmeric rice with cucumber radish salad