Orientbowl mit Tofu Curcuma
Main courses

Middle Eastern tabbouleh bowl

  • 45 minutes
  • moderate
  • yields 2 bowls/servings

Put the couscous in a bowl and pour 150 ml boiling water over it. Salt lightly. Stir occasionally until the water is fully absorbed (approx. 5 min.). Add the pepper and half the onion to the couscous. Finely slice the parsley and mint and stir in to the couscous. Add the cucumber and tomato. Juice the lemon. Blend half the juice with 3 tbsp. olive oil, salt and pepper, and pour this dressing over the tabbouleh.

Sesame chickpeas:
Toast the sesame in a pan without oil. Add the nuts if using. As soon as the sesame starts to “dance,” add the cooked chickpeas and sesame oil. Dice the remaining half onion and add as well. Season with salt and turmeric. When the onions are translucent, deglaze the pan with the other half of the lemon juice.

Grilled aubergines:
Cut the aubergine into 1 cm slices. Spread them out on paper towels, salt and let rest for some 15 minutes. Then roast them on the grill, in the oven or fry them in a pan until the aubergines start to turn brown. Drizzle olive oil on top.

Tofu Curcuma:
Cut the Tofu Curcuma into 1 cm slices and fry in oil until golden brown.


200 g Taifun Tofu Curcuma
6 tbsp. couscous
150 ml water
1/2 bell pepper (red and/or yellow), diced
1 red onion, diced
1 tomato, peeled, seeds removed and diced
cucumber, diced (to taste)
3 stalks flat-leaf parsley
3 stalks fresh mint
5-6 tbsp. olive oil
1 lemon
6 tbsp. sesame seeds
70 g chopped nuts such as cashew or pistachio (optional)
220 g cooked chickpeas
4 tbsp. sesame oil (or olive oil)
1 pinch turmeric powder (or to taste)
1 aubergine
some oil for frying
some salt and pepper
various raw vegetables (such as bell pepper and carrot) cut in slices
150 g soy yogurt
1/2 - 1 Middle Eastern bread such as pita or Mediterranean flatbread