Mediterranean Tofu and Couscous Bowl
Ingredients
Tofu
- 1/2 block extra firm sprouted tofu
- 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
- 1 peach
Preparation
Slice the pressed tofu finely and pan fry in olive oil until starting to crisp and brown. Add all seasonings and stir for a few more minutes.
Prepare the vinaigrette by whisking together balsamic vinegar, olive oil, fig butter, salt, and pepper.
Cook the whole wheat couscous according to package instructions.
Chop the cucumber, cherry tomatoes, spinach, and parsley.
Mix the chopped vegetables with the cooked couscous and vinaigrette to make the salad.
Slice and pan grill the peach until lightly charred.
Assemble the bowl by combining the couscous salad, grilled peach, and seasoned tofu.
