Buffalo Tofu Couscous Bowls
These Buffalo Tofu Couscous Bowls are filled with cilantro lime couscous, baked buffalo tofu & avocado. Served with vegan tahini ranch!
Crispy baked tofu is my go-to easy dinner recipe. And this baked buffalo tofu is not only extremely easy it is super tasty. The tofu is pressed and tossed in a seasoned buffalo sauce before being baked until crispy. It is served over cilantro lime couscous and topped with avocado slices and tahini ranch.
How to Make Buffalo Tofu
The first step to any tofu recipe is to press it. My favorite way to do that is to place the drained tofu on a plate and place another (heavier) plate on top of it. Once the liquid starts to pool at the bottom, drain it off.
Cube the tofu and place it in a bowl with buffalo sauce, olive oil, garlic powder, onion powder, smoked paprika and pepper. Gently toss so the tofu is coated and transfer it to a parchment lined baking sheet. Drizzle the extra sauce over the tofu and bake for 25 minutes.
Prep the Rest
While the tofu is cooking, make the tahini ranch – it is a combo of the following ingredients:
- tahini
- lemon juice
- garlic powder
- onion powder
- dried chives
- dried parsley
- pepper
- spicy mustard
Add everything to a bowl and stir to combine. Add water as needed to thin and adjust the seasonings to your liking.
To make the cilantro lime couscous, melt 2 tablespoons of vegan butter in a skillet. Add 1 cup of broth and 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.
The great thing about using durum wheat couscous is that it cooks super fast! If you decide to use a different couscous or grain, be sure to check the package instructions for cooking!
Assemble it
To assemble, add couscous to each bowl and top with the crispy buffalo tofu. I like to drizzle some extra buffalo sauce over the tofu – for that extra kick!
Add some avocado slices and drizzle the tahini ranch over everything. Top with more cilantro and serve with lime wedges on the side.
These bowls are delicious – slightly spicy, a good tang from the tahini and super filling. They also make great next day lunches!
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Did you Make this Recipe?
If you made these Buffalo Tofu Couscous Bowls I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Buffalo Tofu Couscous Bowls
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
- 1 block extra firm tofu drained, pressed and cubed
- 2 tablespoons olive oil
- 1/4 cup buffalo sauce plus more for serving
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
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
Delicious 😋 and easy! So gooood!
Thanks Rose Ann!
What do you know, another AMAZING recipe. Holy moly. I would have cut the ranch recipe in half- it’s good but like you mentioned it just makes more than you need. We left out the oil/butter and added broccoli and it was just outstanding. Since we have so much leftover ranch I’ll be making this again soon!