Vegan Middle Eastern bowl
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.
