Vegan Middle Eastern bowl

By Abbey Sharp
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Ingredients

Vegan bowl

  • 1 cup prepared couscous, cooked according to package directions
  • 1 cup prepared mixed vegetables (broccoli, cauliflower, green beans) (see below)
  • 1/2 block prepared extra firm tofu with za’atar and lemon zest (see below)
  • 2 teaspoons toasted pine nuts
  • 2 teaspoons Pomegranate arils
  • 1 tablespoons olives, sliced
  • 2 tablespoons hummus (see below)

Mixed vegetables

  • 2 tablespoons extra virgin olive oil
  • 1 head broccoli, cut into small florets
  • 1 head cauliflower, cut into small florets
  • 2 cups green beans, trimmed
  • Salt and pepper

Lemon za’atar tofu

  • 2 tablespoons extra virgin olive oil
  • 1 block extra firm tofu, cut into cubes and pressed for 1-2 hours
  • 2 teaspoons za’atar
  • 2 teaspoons lemon zest
  • Salt and pepper

Simple hummus

  • 15 ounce can chickpeas, drained and rinsed
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1 garlic clove, minced
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon cumin or to taste
  • Salt and pepper, to taste
  • 2-4 tablespoons water, to preference

Directions

Vegan bowl 

Put the couscous into a bowl. Top with cooked vegetables, tofu, pine nuts, pomegranate, olives and hummus.

Mixed vegetables

1. Preheat oven to 425 F.

2. Toss the vegetables in olive oil and place on a baking sheet. Sprinkle with salt and pepper. Roast for 15-20 minutes until tender and browned.

Lemon za’atar tofu

1. Preheat oven to 425 F.

2. Toss the pressed tofu in olive oil and spread out onto a baking sheet. Top with za’atar, lemon zest and salt and pepper. Roast for 25-30 minutes until golden brown.

Simple hummus

To a blender or food processor, puree the chickpeas, lemon, olive oil, tahini, garlic, cumin, salt and pepper. Add water until it reaches desired consistency.

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