Mediterranean-Inspired Bowl with Seasoned Tofu
Ingredients
Tofu
- 1/2 block extra firm sprouted tofu, lightly pressed
- 1 tbsp soy sauce or coconut aminos
- 1/2 tsp oregano
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- A dash of vegan chickenless seasoning salt (optional)
- 1 tbsp olive oil
Couscous salad
- Whole wheat couscous
- Cherry tomatoes
- Cucumber
- Chopped spinach
- Fresh parsley
Vinaigrette
- Balsamic vinegar
- Olive oil
- Fig butter
- Salt
- Pepper
Peach
- Peach
Preparation
Slice pressed tofu finely and pan fry it with some olive oil until it is starting to crisp up and brown.
Add all seasoning and keep stirring for a few more minutes.
Couscous salad
Cook the couscous according to package instructions.
Chop the cherry tomatoes, cucumber, spinach, and parsley.
Prepare the vinaigrette by mixing balsamic vinegar, olive oil, fig butter, salt, and pepper.
Combine the cooked couscous, chopped vegetables, parsley, and vinaigrette in a bowl.
Peach
Slice the peach and pan grill it until lightly charred.
Assembly
In a bowl, combine the couscous salad, grilled peach slices, and seasoned tofu.
