Go Back
–+ servings
These Buffalo Tofu Couscous Bowls are filled with cilantro lime couscous, baked buffalo tofu & avocado. Served with vegan tahini ranch | ThisSavoryVegan.com #thissavoryvegan #tofurecipes #grainbowls

Buffalo Tofu Couscous Bowls

Servings: 4
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
These Buffalo Tofu Couscous Bowls are filled with cilantro lime couscous, baked buffalo tofu & avocado. Served with vegan tahini ranch!
5 from 4 ratings
Print Recipe Pin Recipe

Ingredients

FOR THE TAHINI RANCH

  • 1/2 cup tahini
  • 1 lemon juiced, plus more to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons dried chives
  • 2 teaspoons dried parsley
  • 1/2 teaspoon pepper
  • 1-2 teaspoons spicy mustard to taste
  • water as needed, to thin

FOR THE BUFFALO TOFU

FOR THE COUSCOUS

  • 2 tablespoons vegan butter
  • 1 cup couscous I used durum wheat couscous
  • 1 cup broth or water
  • 1 lime juiced
  • 2 tablespoons cilantro chopped
  • salt if needed

FOR THE BOWLS

  • 2 small avocados sliced
  • cilantro
  • lime wedges

Equipment

Instructions
 

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Add all of the tahini ranch ingredients to a bowl and stir to combine. Add water to thin and adjust seasonings to your liking. Place in the fridge until ready to serve.
  • Add all of the buffalo tofu ingredients to a large bowl and gently toss to combine. Place the tofu on the baking sheet and pour any extra sauce over the tofu. Place in the oven and bake for 15 minutes. Flip and cook for another 10 minutes, or until slightly crispy.
  • Meanwhile, melt the vegan butter in a skillet and pour in the broth. Bring to a boil. Add the couscous, cover and turn off the heat. Allow to sit for 5 minutes. Remove the lid and fluff with a fork. Add the lime juice, cilantro & salt and stir to combine.
  • To serve, add couscous to each bowl and top with tofu and avocado. Drizzle on extra buffalo sauce, ranch and cilantro. Serve with extra lime wedges on the side.

Video

Notes

FOR THE TAHINI RANCH - you probably won't need all of the ranch for this recipe. The leftovers can be stored in the fridge for 3-4 days.
FOR THE COUSCOUS - be sure to check the package instructions if you use a different type of couscous.
Calories: 617kcal, Carbohydrates: 55g, Protein: 22g, Fat: 38g, Saturated Fat: 6g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 18g, Trans Fat: 0.03g, Sodium: 622mg, Potassium: 823mg, Fiber: 9g, Sugar: 2g, Iron: 4mg
Cuisine: American
Course: lunch, Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.