Lemon Pepper Tofu & Turmeric Couscous Bowl

Serving Size 4

Prep Time 10 mins

Cook Time 25 mins

Difficulty Easy

Ingredients

Made by: This Savory Vegan 

 

FOR THE TOFU:

1 block Nasoya Super Firm Tofu, drained & cubed

2 tablespoons avocado oil

2 teaspoons lemon pepper

1/2 teaspoon turmeric

1/2 teaspoon garlic powder

Salt, to taste

 

FOR THE COUSCOUS:

2 tablespoons avocado oil

1 cup couscous

1/2 teaspoon turmeric

1/2 teaspoon garlic powder

1/2 teaspoon pepper

Salt, to taste

1 cup water

 

FOR THE TAHINI SAUCE:

1/4 cup tahini

1 clove garlic, minced

1 tablespoon apple cider vinegar

1 tablespoon dijon mustard

lemon juice, to taste

1/2 teaspoon dried oregano

1/4 teaspoon pepper

1/4 teaspoon garlic salt

 

FOR THE BOWLS:

4 cups salad greens

Preparation

  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  2. Add the oil, lemon pepper, turmeric and garlic powder to a mixing bowl. Stir to combine. Add the cubed tofu and gently toss. Transfer to the baking sheet and spread in an even layer. Place in the oven for 15 minutes. Flip and cook for another 10 minutes.
  3. Heat the oil in a skillet over medium heat. Add the couscous & dry seasonings and mix to combine. Pour in the water and bring to a boil. Cover, lower the heat and simmer for 5 minutes. Remove the lid and fluff with a fork.
  4. Add the tahini sauce ingredients to a bowl and mix to combine. Thin with water until the desired consistency is reached. Set aside.
  5. To assemble, add couscous, tofu and salad greens to each bowl. Drizzle with the tahini sauce and serve.

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