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Mediterranean Herbed Lemon Tofu and Couscous Bowl

A zesty, bright, and ultra flavorful Mediterranean-inspired bowl with crispy marinated herbed lemon tofu, fresh couscous and veggie salad, crisp pita chips, and a creamy tahini sauce.

Course Main Course
Keyword easy vegan dinner recipe, mediterranean herbed lemon tofu and quinoa bowl
Prep Time 8 hours 15 minutes
Cook Time 10 minutes
Total Time 8 hours 25 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

Herbed Lemon Tofu

  • 14 oz. firm tofu, pressed drained and cut into 1" cubes
  • ¼ cup olive oil
  • Zest from ½ medium lemon
  • 2 cloves of garlic, grated
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp kosher salt
  • ½ tsp chili powder

Couscous and Veggie Salad

  • 1 finely diced english cucumber (2 cups diced)
  • 1 pint grape tomatoes (1 ¾ cups diced)
  • 1 cup chopped kalamata olives
  • ½ cup chopped fresh parsley
  • 1 cup cooked couscous (½ cup dry)
  • Juice from ½ lemon
  • 2 cloves garlic, finely diced

Crispy Pita

  • 3-4 pitas (I got mine from Trader Joes)
  • Olive oil
  • Kosher salt

Tahini Sauce

  • ½ cup tahini
  • ½-¾ tsp kosher salt
  • Leftover tofu marinade

Instructions

Overnight Marinade: Herbed Lemon Tofu

  1. In a large mixing bowl, whisk together the oil, lemon zest, garlic, dried herbs, and salt. Add the cubed tofu and toss well to combine, being careful not to break the tofu. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight

Couscous and Veggie Salad

  1. In a large bowl, toss all ingredients together until well combined. Season with salt to taste. Wrap bowl with plastic wrap and store in fridge until ready to serve.

  2. Crispy Pita

  3. Preheat the oven to 425°F. Cut each pita into 8 triangles. Add to a large baking sheet and toss with a couple drizzle of olive oil and heavy pinch of salt. Bake for 6 minutes then flip and bake for another 2 minutes until golden brown and crisp.

Cooking the Herbed Lemon Tofu

  1. While pitas are baking, heat 1 tbsp of oil in a large skillet over medium-high heat. Add marinated tofu and toss to coat in oil. Cook for 5-6 minutes, flipping occasionally, until golden brown on each side. Add to a paper towel lined bowl to soak up excess oil (oil is ok, but you don't want it dripping in it).

  2. IMPORTANT: Don't toss the extra marinade in the bowl! It will be used in the tahini sauce.

  3. Tahini Sauce

  4. In a medium-sized bowl, whisk together the tahini and leftover marinade until creamy. Season with salt to taste.

Assemble

  1. Assemble dish by adding couscous salad, herbed lemon tofu, and crispy pita to a bowl. Drizzle with tahini sauce and enjoy!