Kale and Couscous Tofu Bowls with Orange Tahini Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado, large pitted and peeled
  • 1 1/2 cups Heirloom cherry tomatoes
  • 6 cups Kale

• Refrigerated

  • 1 14-ounce package Tofu, extra firm

• Condiments

  • 2 tbsp Chile paste
  • 7 tbsp Honey, raw
  • 1 tbsp Lemon juice
  • 1 tsp Sriracha
  • 1/2 cup Tahini
  • 2 tbsp Tamari or soy sauce

• Baking & Spices

  • 2 Salt and black pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 2 tbsp Olive oil, Extra Virgin
  • 4 tbsp Sesame oil
  • 1 tbsp White wine vinegar

• Nuts & Seeds

  • 2 tbsp Sunflower seeds, roasted

• Drinks

  • 1/3 cup Orange juice

Found on cookingandbeer.com

Ingredients

• 1/2 cup tahini
• 1/3 cup orange juice
• 3 tablespoons raw honey
• 2 tablespoons sesame oil
• 1 tablespoon white wine vinegar
• 1 teaspoons sriracha
• salt and black pepper
• 1/4 cup raw honey
• 2 tablespoons sesame oil
• 2 tablespoons tamari or soy sauce
• 2 tablespoons chile paste
• 1 tablespoons apple cider vinegar
• 1 14-ounce package extra firm tofu, drained and pressed, cut into 1-inch squares
• 2 tablespoons extra virgin olive oil
• 6 cups of kale, stemmed and chopped
• salt and black pepper
• 1 tablespoon lemon juice
• 1 cup uncooked couscous, cooked per manufacturers instructions (quinoa, bulgur, rice or other grains may be substituted)
• 1 large avocado, pitted and peeled, cut into small pieces
• 1 1/2 cups heirloom cherry tomatoes, cut in half
• 2 tablespoons roasted sunflower seeds

Directions

• In a medium bowl, whisk together all of the ingredients for the orange tahini dressing. Season to taste, and thin out with a tablespoon or two of water if needed. Cover tightly and store in the fridge, where it will keep for about a week.
• In a shallow sealable bowl, whisk together the honey, sesame oil, tamari, chile paste and apple cider vinegar. Add the tofu pieces and toss to coat. Seal and refrigerate for at least 4 hours or up to overnight, tossing them once or twice as they chill.
• Preheat the oven to 425 degrees F. Line a large baking sheet with foil or parchment paper. Set aside.
• Spread the tofu on the prepared baking sheet and bake for 30-35 minutes or until the tofu is browned. Toss the tofu once during the cooking time. Remove from heat and set aside.
• In a large saute pan, add the olive oil. Heat over medium heat and then add the kale. Cook, tossing constantly until it just begins to wilt. Season with salt and black pepper, and stir in the lemon juice. Remove from heat and cover until you are ready to serve.
• Assemble your kale and couscous tofu bowls by dividing the couscous, tofu, kale, avocado and tomatoes evenly between two large bowls. Sprinkle with roasted sunflower seeds and drizzle with orange tahini dressing.
• Enjoy immediately!