Paired with a Brown Ale
Good morning, lovelies! I hope you all had a fab weekend. It was pretty low-key around here. We’ve been enjoying the fact that we now live in an area where it rarely gets above 80 degrees F, and it is literally sunny ALL-THE-TIME. I thought Colorado was sunny, but there is no match. It’s amazing because I know one thing to be sure, I literally melt when it rains.
Anywho, I think the biggest obstacle I’ve had since moving into our temporary living situation is my inability to cook in this kitchen. It sounds snobby I know. I was so used to my beautiful kitchen back in Colorado, and the kitchen we are currently building will literally be my dream kitchen. I can’t wait to share it with you guys. That’s still a month down the road however.
I’m definiately a self-proclaimed perfectionist who never actually reaches perfection. Who does though? If things aren’t in perfect order around me, I can not function. It’s definitely obsessive. I know this. I’ve seen doctors. Don’t worry, but if my surroundings aren’t in the order that I think they should be in, then forget it. This is the problem I’ve been having working in this kitchen. The stove is … meh … sub-par. It’s been awhile since I worked on an electric stove so of course I’m burning everything! I had a convection oven back in Colorado, so now I think that everything I stick in this current oven is unevenly cooked.
I’m sorry for rambling, but my point of this whole venting sesh, is that I’m having a hard time getting going in the kitchen…not to mention that the lighting is TERRIBLE in this apartment. As a result, I’m pulling recipes out of my stash to share with you guys until I get to a point where I feel comfortable sharing new recipes with you.
Don’t worry. I’ll get there. I’m perfectly aware that apple season, back-to-school recipes and football appetizers need to be going up soon! For now though, I have a couple of days left in July, so I’m going to go ahead and share some of these delish recipes that I haven’t had the chance to share with you yet. We will start with these kale and couscous tofu bowls with orange tahini dressing.
I definitely have a love/hate relationship with tofu. I’ve had it prepared in a way where if I ever had to set eyes on tofu again I’d probably cry. This was what my first introduction to tofu was like. I literally wanted to cry.
I may have cried, but who is keeping track really?
Zach was a vegetarian for a really long time, and he could never really perfect tofu. Oh sure, deep-fried tofu is pretty delicious, but let’s be honest…anything deep-fried is like the best ever. I find that grilled tofu can be pretty delicious, but I like it best when it has marinated for houuuurrrrrrrs.
I mean tofu literally tastes like nothing, right? You have to add some flavor, and the best way for it to absorb as much flavor as possible is to marinate it in intense and bold flavors. This is what I tried to accomplish in this recipe for kale and couscous tofu bowls, and I think it worked…well that, and I doused it in a ton of orange tahini dressing. ;)
In all seriousness though, these couscous tofu bowls really are delish. They are a great way to fill your bellies and keep you full all night. Pair them with a brown ale. I love brown ales with Asian-inspired flavors. I’m so sorry that this post was so long, but I hope you all have a wonderful week and I’ll talk to you all on Wednesday! xo
15 minPrep Time
45 minCook Time
5 hrTotal Time
- 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
- 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
- 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.
- 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.
- Preheat the oven to 425 degrees F. Line a large baking sheet with foil or parchment paper. Set aside.
- 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.
- 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.
- 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.
- Enjoy immediately!