Smoky lemon tofu and pearl cous cous salad with zucchini, tomato and feta
15 November 2017
Ingredients
- firm tofu, 500 g
- paper towel, around 16 sheets
- lemon juice, 1/4 cup
- vegetable oil, 2 tbsp
- smoked paprika, 1 tsp
- honey, 1 tbsp
- vege stock powder, 2 tsp (4 cups of stock)
- pearl couscous, 250 g
- olive oil, 1-2 tbsp
- zucchini, 2 (small; diced)
- minced garlic, 2 tsp
- ground cumin, 2 tsp
- frozen peas, 3/4 cup
- red onion, 1 (small; diced finely)
- cherry tomatoes, 1 punnet (quartered)
- feta, 200 g
- parsley, To taste (chopped roughly)
- lemon juice, 2 tbsp (additional; or more to taste)
Instructions
- Preheat oven to 200°C. Crumble tofu into a small oven dish lined with three or four layers of paper towel then use additional paper towel to press out as much moisture as you can. Set tofu aside for a moment and discard paper towel (or save it for wiping your hands or resting spoons on while cooking!).
- Mix lemon juice, vegetable oil, smoked paprika and honey in the same oven dish then return the tofu to the dish, stir to coat, and leave to marinate. When oven comes to temperature, add to oven and bake for 20–25 minutes, mixing halfway through.
- Meanwhile, bring about 4 cups of water and vege stock powder to the boil. When ready, add pearl couscous (you can fry it in oil first like the packet says if you want, but I don't think it's necessary) and cook on medium heat for about 10 minutes until tender. Drain and rinse with cold water.
- While couscous is cooking, dice zucchini then heat olive oil in a large pan on high heat and add zucchini and garlic. Fry until zucchini is softening and starting to brown, then add peas and ground cumin and cook for another couple of minutes to thaw peas.
- Combine couscous, veg mixture and tofu with finely diced red onion, quartered cherry tomatoes, crumbled feta, lemon juice, and roughly chopped parsley if using. Season to taste.
- Add more smoked paprika or lemon juice to taste if desired. Enjoy!