Cook mode

Ingredients

Method

Useful swaps

  • Use black beans: Preheat the air fryer to 400°F. Toss 230 g dry tofu with 12 g harissa, 5 g avocado oil, 0.8 g smoked paprika, 0.7 g oregano, and 0.5 g salt; air-fry in one layer for 15 minutes, shaking after 8 minutes. Whisk 15 g tahini, 15 g lemon juice, and 15 ml water. Heat 125 g brown rice and 80 g drained black beans to 165°F. Layer them with 50 g cabbage, 70 g cucumber, 80 g tomatoes, the crisp tofu, and all tahini sauce. Remains vegan. Contains soy and sesame. Black beans keep protein and fiber similar with a softer texture.
  • Use couscous: Cover 65 g dry couscous with 100 g boiling water for 5 minutes and fluff. Air-fry the fully seasoned tofu for 15 minutes at 400°F, whisk tahini with lemon and 15 g water, then bowl couscous with 80 g chickpeas, cabbage, cucumber, tomatoes, tofu, and sauce. Remains vegan. Introduces wheat and retains soy and sesame. Couscous cooks faster with similar calories and a softer texture.

Storage and reheating

  • Refrigerate for up to 4 days.
  • Not marked as freezer-friendly.
  • Suggested reheating: Microwave, Pan.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

Read the nutrition methodology, editorial policy, or report a correction.