Miso couscous tofu bowl

Prep 25 min
Total 25 min
Serves 4

During the dog days of summer, when it’s too hot to move, let alone turn on the oven, these genius recipes will save supper.



1 1/2 cups
boiling water
1 cup
3 tbsp
miso paste, preferably white
2 tbsp
4 tsp
rice vinegar
2 tsp
350 g
extra-firm tofu
4 cups
avocado, thinly sliced
medium carrots, grated
1 cup
basil or mint leaves
black sesame seeds, (optional)


  • POUR boiling water from a kettle over couscous in a large bowl. Cover with a kitchen towel and let stand for 5 min. Fluff with a fork.
  • WHISK miso with maple syrup, vinegar and sesame seeds in a bowl. Reserve 1/3 cup. Slice tofu into 16 strips, then stir into remaining dressing until well coated. Toss mixed greens and couscous with reserved dressing in a large bowl. Divide among 4 wide bowls. Top with tofu, avocado and carrots. Sprinkle with basil and black sesame seeds.



Calories 431
Protein 22 g
Carbohydrates 54 g
Fat 16 g
Fibre 8 g
Sodium 550 mg
Excellent source of folate

How to cook with soft, medium and extra firm tofu

Issue: July 2016

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Photo credit: Photo, Sian Richards.

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