Vegan Couscous Salad With Tofu
This light and fluffy vegan couscous salad with tofu is loaded with fresh and flavorful salad ingredients and a simple lemon juice dressing – perfect as a refreshing side dish or light main meal.
Equipment
Ingredients
- 1 cup dry couscous
- 1 cup water
- 2 cups cherry tomatoes
- 12 oz firm tofu
- 1 cucumber
- Juice of 2 lemons
- 2 tbsp olive oil
- 1/2 cup fresh herbs such as mint basil, parsley, or dill
- Salt & pepper to taste
Instructions
- Start by cooking the couscous. In a pot, bring 1 cup of water to a boil, add 1/2 tsp salt and the couscous, and stir. Put the lid on the couscous, and remove the pot from the heat, and let it sit for 5 minutes. Then open the lid to let it cool.
- Add a tbsp olive oil to a skillet and set the heat to medium. Fry the tofu until golden brown.
- Meanwhile, chop your tomatoes and cucumbers and set aside.
- Add a tbsp olive oil to a skillet and set the heat to medium. Fry the tofu until golden brown.
- Prepare the salad by adding the couscous, tomatoes, tofu, and cucumber to a large bowl. Add chopped herbs, lemon juice and a tbsp of olive oil. Stir well to combine.
- Season with salt & pepper to taste, and serve.
Notes
Optional extras include kalamata olives, red bell pepper, or vegan feta cheese.
Nutrition
Serving: 1gCalories: 295kcalCarbohydrates: 38gProtein: 13gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 9gSodium: 127mgFiber: 5gSugar: 12g
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