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Tabouleh Tofu Power Bowl


Serve this healthy and delicious vegetarian power bowl for lunch or dinner.

What You Need

  • Tabouleh:
  • 1 pkg (5.25 oz) Near East® Tabouleh Mix
  • 1 cup chopped fresh tomato
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Crusted Tofu:
  • 1 cup crushed Tostitos® Hint of Lime Chips
  • 1 pkg (350 g) extra firm tofu, drained well
  • 1 egg, beaten
  • 2 tbsp olive oil
  • Assembly:
  • 1 ripe avocado, peeled, pitted and sliced
  • 1 cup thinly sliced red cabbage
  • 1/3 cup alfalfa sprouts
  • 1/4 cup pumpkin seeds
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp honey
  • 1/4 tsp each salt and pepper


  1. Tabouleh: Cook according to package directions. Toss with tomato, olive oil and lemon juice.
  2. Crusted Tofu: Preheat oven to 375˚F. Slice into eight 1/2-inch slices. Pat slices dry to remove excess moisture. Dip slices in beaten egg then coat with crushed chips. Arrange in single layer on parchment paper-lined baking sheet. Drizzle crusted tofu with olive oil. Bake for 15 to 20 minutes or until golden brown and crisp.
  3. Assembly: Divide tabouleh among 4 bowls. Top evenly with tofu slices, avocado, red cabbage, sprouts and pumpkin seeds. Whisk olive oil with lemon juice, honey salt and pepper. Drizzle evenly over top.
  4. Tip: Substitute pumpkin seeds with almonds or pistachios.
Cooking time (duration)

30 min

Number of servings (yield)





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