Vegan Mediterranean Tofu Salad Bowl

• jumlah masa: 1 hour 52 minutes

Bahan-bahan

For the tofu:

400g extra firm tofu, pressed and cubed

2 tbsp harissa paste

1 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

Salt and pepper

For the bowl:

200g couscous

300ml vegetable stock

200g hummus

1 red pepper, sliced

1 yellow pepper, sliced

200g cherry tomatoes, halved

2 carrots, sliced

400g tin chickpeas, drained

Handful of rocket

Olive oil

Chilli flakes

Arahan

Press tofu for 30 minutes, then cube. Mix harissa paste, olive oil, smoked paprika, garlic powder, salt, and pepper. Toss tofu cubes until completely coated and marinate for at least 30 minutes.

Preheat oven to 200°C. Spread marinated tofu on a lined baking tray and roast for 25 to 30 minutes, turning halfway, until edges are crispy and caramelised.

Toss peppers, cherry tomatoes, and carrots with olive oil, salt, and pepper. Roast on a separate tray for 20 minutes until softened and slightly charred.

Pour hot vegetable stock over couscous in a bowl, cover, and let it sit for 5 minutes. Fluff with a fork and season with olive oil, salt, and pepper.

Build your bowls with fluffy couscous as the base. Add a generous dollop of hummus, top with crispy harissa tofu, roasted vegetables, chickpeas, and fresh rocket. Drizzle with olive oil and sprinkle with chilli flakes.