Mediterranean-Inspired Bowl with Seasoned Tofu
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
- Peaches
Preparation
Press the tofu lightly and slice it finely.
Pan fry the tofu in olive oil until it starts to crisp up and brown.
Add soy sauce or coconut aminos, oregano, paprika, garlic powder, onion powder, and optional vegan chickenless seasoning salt, then stir for a few more minutes.
Whisk together balsamic vinegar, olive oil, fig butter, salt, and pepper to make the vinaigrette.
Prepare whole wheat couscous according to package instructions.
Chop cucumber, cherry tomatoes, spinach, and fresh parsley.
Mix the cooked couscous with the chopped vegetables and vinaigrette.
Pan grill the peaches until lightly charred.
Assemble the bowl by combining the couscous salad, seasoned tofu, and grilled peaches.
