1 lb couscous
2 tablespoons "beet latte" superfood powder
16 oz Fried Tofu
4 Beets, cubed
4 oz Blueberries
4 oz Edamame, cooked peeled and shelled
4 cups Kale, sautéed with olive oil or butter and salt
1 cup Sesame Ginger Dressing (1/4 cup olive oil, 1/4 cup soy sauce, 1/4 cup teriyaki sauce, 1 tsp chopped garlic, 1 tsp chopped ginger, 1 tsp sesame seeds, 1 tablespoon honey mustard, 1 tsp salt, 1 tsp pepper)
Large white platter
Prepare the couscous according to the package instructions. I used the pearl couscous from Trader Joe's which has you fry the dry couscous first before steaming.
Add the beetroot latte powder to the couscous with 2 tablespoons of vegan butter. I used "Beet Latte" powder from the brand Cherie Sweet Heart that combines beet root, goji berry, cinnamon, ginger, and black pepper that gives the pasta a delicious sweet and nutty flavor.
Prepare the fried tofu by draining and cutting your tofu into cubes then frying with 1-2 tablespoons of oil on a grill pan or sauté pan. Season the tofu with salt and pepper.
Remove the tofu from the pan and heat it up again with 1 tablespoon of oil. Add the kale and cook down with a bit of salt until it's wilted.
Prepare the dressing - combine 1/4 cup olive oil, 1/4 cup soy sauce, 1/4 cup teriyaki sauce, 1 tsp chopped garlic, 1 tsp chopped ginger, 1 tsp sesame seeds, 1 tablespoon honey mustard, 1 tsp salt, 1 tsp pepper.
Spread the couscous out on a large platter. Since the color is SO VIBRANT I wanted to share it on a white platter to really highlight that gorgeous color! Top the couscous with the sautéed kale, tofu, diced beets, blueberries and edamame.
Drizzle on the sesame-ginger dressing and serve right away or refrigerate for up to 3 days. The tofu will turn pink from the beets the longer the salad sits.