Pearl Couscous Nourish Bowl with Tofu Dip
Ingredients
Tofu bean patties
- 1 block extra firm tofu, pressed
- 1 1/2 cups cooked kidney beans
- 3/4 cup corn kernels
- 1/4 cup cilantro, packed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon vegan Worcestershire sauce (optional)
- 1/2 teaspoon cayenne (optional)
- 2 cups panko breadcrumbs
- 2 tablespoons neutral oil
- 1 1/2 teaspoons sea salt
Muhammara
- 1 cup walnuts, lightly toasted
- 1 roasted red bell pepper
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 1/2 tablespoons pomegranate molasses
- 1 heaping tablespoon tahini
- 1 large clove garlic
- 1 teaspoon salt
Bowl components
- Pearl couscous
- Kale
Preparation
Tofu bean patties
Preheat oven to 450°F and line a pan with parchment paper
In a food processor add all the ingredients aside from the panko breadcrumbs and oil and pulse till mostly smooth, keeping a little bit of texture
Transfer mix to a large bowl and add 1 1/2 cup panko breadcrumbs
Using a rubber spatula, stir until well combined and add more breadcrumbs if mixture is still too wet until it is firm enough to easily shape
Divide the dough and shape into patties by rolling into balls then gently flattening to maintain evenness
Bake for 30 minutes, flipping once halfway through
You don't have to use all the dough at once, but can refrigerate up to 4 days or freeze up to 1 month
Muhammara
In a food processor pulse all ingredients together until smooth and creamy
Top with panko breadcrumbs
Pearl couscous and kale
Cook pearl couscous according to package instructions until tender
Prepare kale by washing and chopping or massaging if desired
Assembly
In a bowl, combine cooked pearl couscous, prepared kale, tofu bean patties, and muhammara
Serve immediately
Notes
This dish is a nourish bowl, ideal for a healthy, plant-based meal
Enjoy as is or customize with additional veggies or garnishes
