This wholesome couscous power bowl is loaded with over ten different plants. A protein-packed and easy to make lunch bowl for a busy day. Ready in about 30 minutes!

ABOUT THE RECIPE

• Protein-packed
• Loaded with +10 plants
• Wholesome and nourishing
• Easy to make for a busy day
• Ready in 30 minutes

WHY SHRED TOFU?

Shredding tofu allows for a unique juicy texture that’s soaks up whatever flavour you coat it in. Squeezing the liquid out of the shredded tofu helps to remove the rubbish/spongy texture. Make sure to use extra firm tofu for best results.

Shredded tofu has been a great replacement to meat in many of my recipes. Especially in Arabic/Middle Eastern dishes. Turning it to tangy juicy Musakhan Rolls.

STEP-BY-STEP VIDEO

Watch this tutorial to see how to make this vegan power bowl:

COUSCOUS SHREDDED TOFU RECIPE

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!

Couscous Power Bowl

Recipe by Waseem HijaziCourse: Lunch, Main MealsCuisine: Middle EasternDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Easy protein-packed lunch recipe loaded with more than 10 different plants. Make this Couscous Power Bowl with Shredded Tofu for a quick meal on a busy day. Ready in about 30 minutes!

Ingredients

• For the Couscous:

• 2 cup vegetable broth

• 1 cup (90g) pearl/Lebanese couscous

• 1 tsp cumin

• 1/4 tsp black pepper

• Pinch of salt

• For the Roasted Vegetables:

• 1/2 tsp allspice

• 1/4 tsp cumin

• 1/4 tsp smoked paprika

• 1/4 tsp black pepper

• Pinch of salt

• 1/4 tsp chilli flakes (optional)

• 1/2 head broccoli, cut into small florets

• 150g snap peas, cut in half

• 2 zucchinis, sliced in half circles

• Oil spray (or 2 tbsp olive oil)

• For the Shredded Tofu:

• 1/2 block extra firm tofu (200g), drained & pressed

• 1 tsp cumin

• 1 tsp allspice

• 1/4 tsp cardamom

• 1/2 tsp black pepper

• Pinch of salt

• For the Tahini Sauce:

• 2 tbsp tahini

• 2 tbsp water

• 1 tbsp lemon juice

• 1 tbsp pomegranate molasses

• Pinch of salt

• For the Bowl:

• Romaine lettuce
  Avocado

• Tomatoes

• Cucumbers

• Pickled turnips

• Olives

Directions

• Prepare the couscous. Bring the broth to a boil in a medium saucepan, over medium-high. Add the remaining ingredients. Stir and turn down the heat to low. Cook for 10 to 15 minutes, until liquid is absorbed and couscous is fluffy and tender.
• Prepare the roasted vegetables. Combine the spices in a small bowl. Equally spread the spice mix over the veggies in separate bowls. Cover in oil spray. Air fry at 350 F (or 175 C) for 10 to 12 minutes. You can oven-bake instead.
• Prepare the tofu. Shred the block of tofu using a cheese grater. Add the tofu to a large pan over medium-high heat. Stir and cook for a few minutes, then add the spices. Continue cooking until browned, about 10 minutes.
• Prepare the tahini sauce in a small bowl. Adjust the water to thin down for desired consistency.
• Build the bowl. Put together the remaining ingredients, starting with the lettuce and couscous as a base, adding the rest on top. Sprinkle salt & pepper to taste, and drizzle with the tahini sauce.