Harissa Glazed Tofu with Couscous Salad and Minted Yoghurt
This recipe features harissa-glazed tofu baked with bell pepper, courgette and onion, served alongside a couscous salad and a refreshing minted yoghurt.
Ingredients
- 1 tbsp harissa paste
- 1 tbsp maple syrup
- 1 clove garlic
- 3 tbsp water
- 0.5 lemon juice
- 1 tsp cornflour
- 1 red pepper
- 1 courgette
- 0.5 red onion
- 100 g giant couscous (dry weight)
- 1 tbsp zhoug
- handful (chopped) spinach
- 2 tbsps soy yoghurt
- 1 tbsp chopped fresh mint
Instructions
- 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.
- Spread the tofu 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, make the harissa glaze by adding all the ingredients to a small jar and shaking to combine.
- Mix together the yoghurt and mint for the garnish and set aside.
- When the tofu has 10 minutes remaining, put the couscous into a small saucepan with boiling water.
- In a frying pan on medium heat, pour in the harissa glaze and wait until it is bubbling and starting to thicken.
- Once the tofu is cooked, add it to the glaze and stir to coat.