Go Back
–+ servings

Vegan Tofu Buddha Bowl – High Protein Middle Eastern Flavour

This Vegan Tofu Buddha Bowl with dill, baharat, and pomegranate is a high-protein, plant-based meal that’s fresh, colourful, and satisfying with Middle Eastern flavours.
Print Recipe Pin Recipe
Course Dinner, Lunch
Cuisine Middle Eastern
Servings 4 large serves

Ingredients
  

Tofu Marinade

  • 500 g tofu frozen, thawed and torn
  • 4 tablespoon fresh dill finely chopped (plus extra for garnish)
  • 3 garlic cloves crushed to a paste
  • 1 shallot very finely minced
  • zest of 1 lemon
  • 1 lemon juiced (2 tablespoon lemon juice)
  • 1 tablespoon pomegranate molasses plus extra for drizzling
  • ½ teaspoon maple syrup check taste of sauce first
  • 1 tablespoon white wine vinegar
  • 3 tablespoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • baharat spice blend ½ teaspoon ground cumin, ¼ teaspoon ground coriander, ½ teaspoon ground paprika, small sprinkle of cinnamon, pinch black pepper.
  • 1 teaspoon fine sea salt

Dressing

  • ½ cup coconut yogurt
  • ¼ cup marinade

Salad

  • 1 cup pearl cous cous dried
  • 1 cup veggie broth
  • 1 large cucumber ½ cm diced
  • 2 cups celery ½cm slice
  • 1 bunch of chives finely sliced
  • 2 small radishes thinly sliced (mandoline)
  • 30 g parsley finely chopped
  • 10 g dill finely chopped
  • fine sea salt

Instructions
 

Prep the tofu

  • Start by freezing the tofu overnight, then thaw it completely — this gives it a chewier, meatier texture. Cut into cubes and simmer in salted water for about 10 minutes to firm it up. Drain well and pat dry with a clean tea towel or paper towel.

Marinade the tofu

  • In a large bowl, whisk together all of the marinade ingredients until combined. Add the tofu cubes and gently toss to coat. For the best coverage, transfer everything into a ziplock bag, press out the air, and lay it flat in the fridge to marinate for at least 30 minutes, though a few hours will give you even more flavour.

Cook the cous cous

  • Cook the cous cous as per instructions. Cover with a lid and bring to a boil. Immediately turn off the heat and let sit, covered, for 20 minutes. Remove the lid, fluff the grains, and set aside to cool.

Make the yogurt baharat dressing

  • Add the coconut yogurt and ¼ cup of the marinade from the tofu and whisk together.

Make the salad

  • When ready to serve, toss together the cooled cous cous and all the remaining ingredients in the coconut yogurt and marinade molasses dressing. Serve immediately and drizzle with pomegranate molasses.
Tried this recipe?Let us know how it was!