Serves 2.
For the tofu:
▫️1 block extra firm tofu (225g)
▫️1 tbsp cornflour
For the harissa glaze:
▫️1 tbsp harissa paste
▫️1 tbsp maple syrup
▫️1 clove garlic
▫️3 tbsp water
▫️1/2 lemon juice
▫️1 tsp cornflour
For the couscous salad:
▫️1 red pepper, cut into chunks
▫️1 courgette, quartered
▫️1/2 red onion, cut into chunks
▫️100g giant couscous (dry weight)
▫️1 tbsp zhoug
▫️Handful spinach, chopped
For the minted yoghurt:
▫️2 tbsps soy yoghurt
▫️1 tbsp chopped fresh mint
Press your tofu (if required), then tear the block into nugget sized pieces and transfer to a bowl with cornflour, salt and pepper. Coat well, then spread out evenly on a baking sheet, along with the pepper, courgette and onion. Drizzle everything with oil, season well, and bake at 200C for 20 minutes.
While the tofu and veggies are baking, we’ll make the sauce by adding all the ingredients to a small jar and shaking to combine. Also mix together the yoghurt and mint for the garnish, and set aside.
When the tofu has 10 minutes remaining - in a small saucepan, put the couscous on to boil.
Then, in a frying pan on a medium heat, pour in the sauce and wait until it’s bubbling and starting to thicken. At this point, the tofu should be done, so add this in and stir to coat.
Drain the couscous and add all the remaining ingredients to make the salad. Season well.
Serve up the sticky tofu on top of the couscous salad. Finish with the minted yoghurt and a squeeze of lemon juice. Enjoy
For the tofu:
▫️1 block extra firm tofu (225g)
▫️1 tbsp cornflour
For the harissa glaze:
▫️1 tbsp harissa paste
▫️1 tbsp maple syrup
▫️1 clove garlic
▫️3 tbsp water
▫️1/2 lemon juice
▫️1 tsp cornflour
For the couscous salad:
▫️1 red pepper, cut into chunks
▫️1 courgette, quartered
▫️1/2 red onion, cut into chunks
▫️100g giant couscous (dry weight)
▫️1 tbsp zhoug
▫️Handful spinach, chopped
For the minted yoghurt:
▫️2 tbsps soy yoghurt
▫️1 tbsp chopped fresh mint
Press your tofu (if required), then tear the block into nugget sized pieces and transfer to a bowl with cornflour, salt and pepper. Coat well, then spread out evenly on a baking sheet, along with the pepper, courgette and onion. Drizzle everything with oil, season well, and bake at 200C for 20 minutes.
While the tofu and veggies are baking, we’ll make the sauce by adding all the ingredients to a small jar and shaking to combine. Also mix together the yoghurt and mint for the garnish, and set aside.
When the tofu has 10 minutes remaining - in a small saucepan, put the couscous on to boil.
Then, in a frying pan on a medium heat, pour in the sauce and wait until it’s bubbling and starting to thicken. At this point, the tofu should be done, so add this in and stir to coat.
Drain the couscous and add all the remaining ingredients to make the salad. Season well.
Serve up the sticky tofu on top of the couscous salad. Finish with the minted yoghurt and a squeeze of lemon juice. Enjoy
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