Fall Harvest Bowl Recipe
maple bourbon marinated tofu, Israeli couscous, roasted carrots, parsnips and sweet potato, kale, smoked honey (optional), pepitas
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Tofu
In a bowl, combine maple syrup, bourbon, salt, and black pepper. Cut the tofu into cubes and marinate in the mixture for at least 30 minutes.
- 2
Prepare the Vegetables
Preheat the oven to 400°F (200°C). Chop the carrots, parsnips, and sweet potato into bite-sized pieces. Toss them with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender and golden brown.
- 3
Cook the Couscous
While the vegetables are roasting, cook the Israeli couscous according to the package instructions. Typically, this involves simmering in water or broth for about 10-12 minutes.
- 4
Cook the Tofu
In a skillet over medium heat, add a bit of oil and cook the marinated tofu until golden brown on all sides, about 8-10 minutes.
- 5
Sauté the Kale
In the same skillet, add the chopped kale and sauté for about 3-5 minutes until wilted. Season with salt and pepper.
- 6
