Uploaded July 2024 | Updated September 2026, 3 weeks ago
High protein whipped tofu nourish bowl👇🏼😍 Spicy crunchy chickpeas, tabouli style salad, avocado and pomegranate on a bed of creamy whipped tofu and drizzle of chilli olive oil! The flavours in this are so satisfying and it’s packed with protein from the tofu and chickpeas.
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch!
Makes 2 bowls
Whipped tofu:
400g firm organic tofu, pressed to remove water
1/2 tbsp olive oil
Generous pinch of salt
1 tbsp nutritional yeast
Pinch of pepper
Juice from 1-2 lemons
1 garlic clove, chopped
Chickpeas:
2 cups canned chickpeas, drained and rinsed
Drizzle of olive oil
1/2 tbsp maple syrup
3 tsp garlic powder
1-2 tsp chilli powder
2 tsp smoked paprika
Pinch of salt and pepper
Tabouli style salad:
1 bunch curly parsley, finely chopped (about 2 cups)
1/2 red onion, finely diced
1 tomato, finely diced
1 small cucumber, finely diced
Juice from 1 lemon
Pinch of salt and pepper
1/2 tbsp olive oil
Other:
1 avocado, sliced
1/3 cup pomegranate seeds
Chilli olive oil
Preheat oven to 200°C/390°F. Add the chickpeas on a baking tray and add the olive oil, maple syrup and seasonings. Toss to coat. Place in the oven and bake for 30 minutes.
In the meantime, add the whipped tofu ingredients to a blender or food processor and blend until smooth and creamy — Depending on the firmness of your tofu you may need more liquid like lemon juice or oil, it’s easy to adjust.
Mix the salad ingredients together. Once the chickpeas are ready, remove from oven and allow to cool.
Add the whipped tofu to a bowl, then the salad, avocado, chickpeas, pomegranate and chilli oil. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes #tofu
High protein whipped tofu nourish bowl👇🏼😍 Spicy crunchy chickpeas, tabouli style salad, avocado and pomegranate on a bed of creamy whipped tofu and drizzle of chilli olive oil! The flavours in this are so satisfying and it’s packed with protein from the tofu and chickpeas.
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch!
Makes 2 bowls
Whipped tofu:
400g firm organic tofu, pressed to remove water
1/2 tbsp olive oil
Generous pinch of salt
1 tbsp nutritional yeast
Pinch of pepper
Juice from 1-2 lemons
1 garlic clove, chopped
Chickpeas:
2 cups canned chickpeas, drained and rinsed
Drizzle of olive oil
1/2 tbsp maple syrup
3 tsp garlic powder
1-2 tsp chilli powder
2 tsp smoked paprika
Pinch of salt and pepper
Tabouli style salad:
1 bunch curly parsley, finely chopped (about 2 cups)
1/2 red onion, finely diced
1 tomato, finely diced
1 small cucumber, finely diced
Juice from 1 lemon
Pinch of salt and pepper
1/2 tbsp olive oil
Other:
1 avocado, sliced
1/3 cup pomegranate seeds
Chilli olive oil
Preheat oven to 200°C/390°F. Add the chickpeas on a baking tray and add the olive oil, maple syrup and seasonings. Toss to coat. Place in the oven and bake for 30 minutes.
In the meantime, add the whipped tofu ingredients to a blender or food processor and blend until smooth and creamy — Depending on the firmness of your tofu you may need more liquid like lemon juice or oil, it’s easy to adjust.
Mix the salad ingredients together. Once the chickpeas are ready, remove from oven and allow to cool.
Add the whipped tofu to a bowl, then the salad, avocado, chickpeas, pomegranate and chilli oil. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes #tofu
