Miso couscous tofu bowl


  • Prep Time25 mins
  • Total Time25 mins
  • Makes4 servings
Miso couscous tofu bowl

During the dog days of summer, when it’s too hot to move, let alone turn on the oven, these genius recipes will save supper.


  • 1 1/2 cups boiling water

  • 1 cup couscous

  • 3 tbsp miso paste, preferably white

  • 2 tbsp maple syrup

  • 4 tsp rice vinegar

  • 2 tsp sesame seeds

  • 350 g extra-firm tofu

  • 4 cups mixed greens, thinly sliced

  • 1 avocado

  • 2 medium carrots, grated

  • 1 cup basil or mint leaves

  • black sesame seeds, (optional)


  • POUR boiling water from a kettle over couscous in a large bowl. Cover with a kitchen towel and let stand for 5 min. Fluff with a fork.

  • WHISK miso with maple syrup, vinegar and sesame seeds in a bowl. Reserve 1/3 cup. Slice tofu into 16 strips, then stir into remaining dressing until well coated. Toss mixed greens and couscous with reserved dressing in a large bowl. Divide among 4 wide bowls. Top with tofu, avocado and carrots. Sprinkle with basil and black sesame seeds.

Nutrition (per serving)

Calories 431, Protein 22g, Carbohydrates 54g, Fat 16g, Fibre 8g, Sodium 550mg.

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