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Home » Picnic Salads

Vegan Couscous Salad with Tofu

Published: Feb 18, 2024 by Kate O'Malley · This post may contain affiliate links. See end of article for more information · Leave a Comment


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Tossed with fresh herbs and summer vegetables and finished with a light lemon dressing, this Vegan Couscous Salad is an easy-to-make, tasty salad with many possible variations. 

Whip up this fresh and satisfying salad in 30 minutes.

Closeup of a bright coloured bowl of salad with couscous and tofu.

Why I Love Couscous Salad

Up there with quinoa, couscous, a staple in North African cooking, is an incredibly versatile ingredient. Much like pasta, couscous works wonderfully in salads. You can prepare it in advance, keep it in the fridge, and use it on its own like rice, or bulk out all kinds of fresh salad recipes, similar to pasta salad. 

This Mediterranean-style couscous salad is a perfect summer picnic salad, a great side for BBQs, and is substantial enough to work as a main dish. 

Ingredients

Ingredients for herbed couscous and tofu salad.

See my recipe card below for a complete list of the ingredients with measurements and notes.

Recipe Variations and Substitutions

This Herbed Couscous and Tofu Salad has no hard and fast rules – I give you the base; you can toss it with whatever fresh herbs or veggies you choose or the season dictates.

While this recipe has all the summer vibes, you can mix up the veg to make a seasonal fall salad version. And while it’s a tasty and substantial vegan salad, you can add any protein you like.

If you want to add more Mediterranean flavor to this couscous salad, consider adding one or all of the following:

  • kalamata olives
  • fresh or roasted red pepper
  • crumbled feta (or vegan feta) 
  • Switch fresh tomatoes for roasted vine tomatoes for extra flavor.

Step by Step Instructions

Cook the Couscous

Saucepan with cooked couscous.

Step 1: Bring 1 cup of water to a boil in a medium saucepan. Add the couscous and a pinch of salt and stir once. Place the lid on the saucepan and remove it from the heat (see notes). Allow the couscous to steam for 5 minutes, then remove the cover, fluff with a fork, and set aside to cool.

Chopped tomatoes on a chopping board.

Step 2: Chop the tomatoes in halves or quarters. Set aside.

Chopped cucumber on a chopping board.

Step 3: Slice and quarter the cucumber. Set aside.

Cook the Tofu

Cubed tofu cooking in a skillet pan.

Step 4: Heat a tablespoon of olive oil in a skillet. Add the tofu blocks to the pan in an even layer and cook until golden brown. Make sure the tofu is golden on all sides. You may need to do this in two batches to ensure the cubes are evenly golden on all sides. Reduce the heat a little if the tofu looks like it could burn. Set aside to cool. 

Tip: If the tofu has a lot of water when you take it out of the package, drain as much from the block as you can for firmer tofu cubes. Press it between paper towels to allow it to drain. You can find tips for preparing tofu here.

Make the dressing and Assemble the Salad.

A bowl of couscous salad with tofu and fresh herbs on a table with olive oil.

Step 5: Add the chopped fresh herbs, lemon juice, olive oil, salt, and pepper in a small bowl and whisk well to make the dressing. Combine the couscous, tomatoes, tofu, and cucumber in a large salad bowl. Drizzle the dressing over and toss gently to combine. Garnish with lemon wedges and fresh herb leaves.

Recipe FAQs

Can You Cook Couscous in Advance

Yes, you can. If you like to meal prep, couscous can be cooked in advance and will keep in an airtight container in the fridge for up to four days.

Does Tofu Need to Be Cooked

No. You can eat tofu straight from the package. Cooking the tofu gives it some extra texture and flavor, adding to the salad. You can cook your tofu in a light sauce or seasoning if you want to add extra flavor.

Expert Tips

How to Make Fluffy Couscous: When cooking the couscous, make sure you remove the pan from the heat once the water has boiled and the couscous added. If you cook couscous under heat, it will stick together and become a mess. It cooks by absorbing the boiling water and steaming in the pot. Light and fluffy is the name of the game with couscous. 

Best Tofu to Use in a Salad: Extra firm tofu is best for salads as it will hold up to dressings better, soaking up the flavors without going soggy.

Cucumber: English cucumbers are ideal for this recipe as they tend to be less bitter with thinner skin.

Storage: A tremendous make-ahead salad, this couscous salad will keep in the fridge in an airtight container for three days or more. I recommend leaving the dressing to last to prevent it from becoming soggy.

Make In Advance: This recipe is also one of those great salads where you can have all the components prepped and toss them together at the last minute. 

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Have you tried this Vegan Couscous Salad? 

Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.

Bowl of salad with couscous and tofu.

Vegan Couscous Salad with Tofu

Kate O’Malley
This easy couscous salad with tofu is loaded with fresh herbs and summer veg for an easy and satisfying salad with summer Mediterranean flair.
5 from 20 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Lunch, Picnic Food, Salad, Side Dish
Cuisine American, Salad
Servings 1 Large Salad
Calories 1284 kcal

Ingredients
  

  • 1 cup dry couscous
  • 1 cup water
  • 12 oz firm tofu
  • 2 cups cherry tomatoes
  • 1 cucumber
  • ½ cup fresh herbs - like mint, basil, parsley, or dill
  • Juice of 2 lemons
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions
 

  • Bring 1 cup of water to a boil in a medium saucepan. Add the couscous and a pinch of salt and stir once. Place the lid on the saucepan and remove it from the heat. Allow the couscous to steam for 5 minutes, then remove the cover, fluff with a fork, and set aside to cool. (See notes)
  • Chop tomatoes and cucumber in halves or quarters and set aside.
  • Heat a tablespoon of oil in a. skillet. Add the diced tofu to the pan in an even layer and cook until golden brown. Make sure the tofu is golden on all sides. You may need to do this in two batches to ensure the cubes are golden on all sides. Reduce the heat a little if the tofu looks like it could burn. Set aside to cool. 
  • Add the chopped fresh herbs, lemon juice, olive oil and salt and pepper in a small bowl and whisk well to make the dressing. 
  • Combine the couscous, tomatoes, tofu, and cucumber in a large salad bowl. Drizzle the dressing over and toss to combine. 
  • Garnish with lemon wedges and fresh herb leaves.

Notes

Tips
Best Tofu to Use in a Salad: Extra firm tofu is best for salads as it will hold up to dressings better, soaking up the flavors without going soggy.
Cucumber: English cucumbers are ideal for this recipe as they tend to be less bitter with thinner skin
How to Make Fluffy Couscous: When cooking the couscous, remove the pan from the heat after adding the couscous to the boiled water. If you cook couscous under heat, it will stick together and become a mess. It cooks by absorbing the boiling water and steaming in the pot.
Recipe Variations
If you want to add more Mediterranean flavor to your couscous salad, consider adding one or all of the following:
  • kalamata olives
  • fresh or roasted red pepper
  • crumbled feta (or vegan feta) 

Nutrition

Serving: 1gCalories: 1284kcalCarbohydrates: 162gProtein: 58gFat: 45gSaturated Fat: 6gPolyunsaturated Fat: 13gMonounsaturated Fat: 25gSodium: 99mgPotassium: 1511mgFiber: 17gSugar: 13gVitamin A: 4200IUVitamin C: 117mgCalcium: 590mgIron: 11mg
Tried this recipe?Mention @picniclifestyle or leave a comment below.

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About Kate O'Malley

Picnic enthusiast, passionate cook, and the creative force behind Picnic Lifestyle. With a globe-trotting background and a keen eye for local ingredients, she's mastered the art of crafting delectable picnics and portable feasts (especially for long travel days). Kate's passion for al fresco dining comes alive in this guide, curating perfect picnics for every occasion.

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