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Kale and Couscous Tofu Bowls With Orange Tahini Dressing
COOKING AND BEER23Ingredients
5Hours
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Ingredients
US|METRIC
2 SERVINGS
- 1/2 cup tahini
- 1/3 cup orange juice
- 3 Tbsp. raw honey
- 2 Tbsp. sesame oil (or soy sauce)
- 1 Tbsp. white wine vinegar
- 1 tsp. Sriracha
- salt
- black pepper
- 1/4 cup raw honey
- 2 Tbsp. sesame oil
- 2 Tbsp. tamari sauce
- 2 Tbsp. chile paste
- 1 Tbsp. apple cider vinegar
- 14 oz. extra firm tofu (1 package, drained and pressed, cut into 1-inch squares)
- 2 Tbsp. extra-virgin olive oil
- 6 cups kale (stemmed and chopped)
- salt
- black pepper
- 1 Tbsp. lemon juice
- 1 cup couscous (uncooked, cooked per manufacturer's instructions, quinoa, bulgur, rice or other grains may be substituted)
- 1 avocado (large, pitted and peeled, cut into small pieces)
- 1 1/2 cups heirloom cherry tomatoes (cut in half)
- 2 Tbsp. roasted sunflower seeds
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