Kale and Couscous Tofu Bowls with Orange Tahini Vinaigrette Recipe

Name: Kale and Couscous Tofu Bowls with Orange Tahini Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Tahini; ⅓ cups Orange Juice; 3 Tablespoons Raw Honey; 2 Tablespoons Sesame Oil; 1 Tablespoon White Wine Vinegar; 1 teaspoon Sriracha; Salt And Black Pepper; 1/4 cups Raw Honey; 2 Tablespoons Sesame Oil; 2 Tablespoons Tamari Or Soy Sauce; 2 Tablespoons Chile Paste; 1 Tablespoon Apple Cider Vinegar; 14 ounces, weight Package Extra Firm Tofu, Drained And Pressed, Cut Into 1-inch Squares; 2 Tablespoons Extra Virgin Olive Oil; 6 cups Kale, Stemmed And Chopped; Salt And Black Pepper; 1 Tablespoon Lemon Juice; 1 Large Avocado, Pitted And Peeled, Cut Into Small Pieces; 1- 1/2 cup Heirloom Cherry Tomatoes, Cut In Half; 2 Tablespoons Roasted Sunflower Seeds

Servings: persons

1/2 cups Tahini
⅓ cups Orange Juice
3 Tablespoons Raw Honey
2 Tablespoons Sesame Oil
1 Tablespoon White Wine Vinegar
1 teaspoon Sriracha
Salt And Black Pepper
1/4 cups Raw Honey
2 Tablespoons Sesame Oil
2 Tablespoons Tamari Or Soy Sauce
2 Tablespoons Chile Paste
1 Tablespoon Apple Cider Vinegar
14 ounces, weight Package Extra Firm Tofu, Drained And Pressed, Cut Into 1-inch Squares
2 Tablespoons Extra Virgin Olive Oil
6 cups Kale, Stemmed And Chopped
Salt And Black Pepper
1 Tablespoon Lemon Juice
1 Large Avocado, Pitted And Peeled, Cut Into Small Pieces
1- 1/2 cup Heirloom Cherry Tomatoes, Cut In Half
2 Tablespoons Roasted Sunflower Seeds

1
Inactive Time: 4 hours
2
For the dressing: In a medium bowl, whisk together all of the ingredients for the orange tahini dressing.
3
Season to taste, and thin out with a tablespoon or two of water if needed.
4
Cover tightly and store in the fridge, where it will keep for about a week.
5
For the kale and couscous tofu bowls: In a shallow sealable bowl, whisk together honey, sesame oil, tamari, chile paste and apple cider vinegar.
6
Add the tofu pieces and toss to coat.
7
Seal and refrigerate for at least 4 hours or up to overnight, tossing them once or twice as they chill.
8
Preheat oven to 425 degrees F. Line a large baking sheet with foil or parchment paper.
9
Set aside.
10
Spread tofu on the prepared baking sheet and bake for 3035 minutes or until tofu is browned.
11
Toss once during cooking time.
12
Remove from heat and set aside.
13
In a large saute pan, add olive oil.
14
Heat over medium heat and then add kale.
15
Cook, tossing constantly until it just begins to wilt.
16
Season with salt and black pepper, and stir in lemon juice.
17
Remove from heat and cover until you are ready to serve.
18
Assemble kale and couscous tofu bowls by dividing couscous, tofu, kale, avocado and tomatoes evenly between large bowls.
19
Sprinkle with roasted sunflower seeds and drizzle with orange tahini dressing.
20
Enjoy immediately!

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cups Tahini, ⅓ cups Orange Juice, 3 Tablespoons Raw Honey, 2 Tablespoons Sesame Oil, and more.

Yes, Kale and Couscous Tofu Bowls with Orange Tahini Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale and Couscous Tofu Bowls with Orange Tahini Vinaigrette

How did you like this recipe?

Frequently Asked Questions