Kale and Couscous Tofu Bowls with Orange Tahini Dressing #vegetarian #weeknightdinner

Kale and Couscous Tofu Bowls with Orange Tahini Dressing is a weeknight supper formula that is excessively healthy, filling and packs a great deal of flavor! Tofu is marinated in a fiery, tart dressing and afterward simmered to brilliant flawlessness in a hot broiler. It is then joined by a spot of cushioned couscous, ready treasure tomatoes, diced avocado, and splendidly withered kale. Showered with a custom made orange tahini dressing, these kale and couscous tofu bowls are sprinkled with simmered sunflower seeds. It's the ideal solid, generous feast!

I mean tofu truly has an aftertaste like nothing, isn't that so? You need to include some flavor, and the most ideal route for it to assimilate however much flavor as could reasonably be expected is to marinate it in extreme and striking flavors. This is the thing that I attempted to achieve in this formula for kale and couscous tofu bowls, and I think it worked… well that, and I soaked it in a huge amount of orange tahini dressing. ;)

All joking aside however, these couscous tofu bowls truly are delish. They are an incredible method to fill your paunches and keep you full throughout the night. Pair them with a darker beer. I love darker brews with Asian-roused flavors. I'm sorry to such an extent that this post was for such a long time, however I trust all of you have a superb week and I'll converse with all of you on Wednesday! xo

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Ingredients
Orange Tahini Dressing

• 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

Kale and Couscous Tofu Bowls

• 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 manufacturer's 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

Instructions
Orange Tahini Dressing

1. 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.

Kale and Couscous Tofu Bowls

1. 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.
2. Preheat the oven to 425 degrees F. Line a large baking sheet with foil or parchment paper. Set aside.
3. 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.
4. 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.
5. 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.
6. Enjoy immediately!

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