Serve this healthy and delicious vegetarian power bowl for lunch or dinner.
What You Need
Tabouleh: Cook according to package directions. Toss with tomato, olive oil and lemon juice.
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.
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.
Tip: Substitute pumpkin seeds with almonds or pistachios.