Zesty Garlic Tofu and Couscous Bowls
with Tahini-Ranch Sauce
Equal parts savoury and zesty, this macro-conscious dinner is sure to wow you. Garlicky tofu paired with a tangy DIY tahini-ranch sauce make this bowl irresistibly good.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
½ cup
Couscous
(Contains Wheat)
1 unit(s)
Tomato
56 g
Baby Spinach
1 tbsp
Tahini Sauce
(Contains Sesame, Soy)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit(s)
Garlic, cloves
1 unit(s)
Lemon
7 g
Chives
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce.Garlic Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Heat a large non-stick pan over medium heat.While the pan heats, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Season with salt, pepper and half the Zesty Garlic Blend. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook until golden, 2-3 min per side.
Meanwhile, add 2/3 cup (11/3 cups) water, 1 tbsp (2 tbsp) butter, 1/8 tsp (1/4 tsp) salt and remaining Zesty Garlic Blend to a medium pot. Cover and bring to a boil over high heat.Once boiling, remove from heat, then add couscous. Stir to combine.Cover and let stand, 5 min.
Meanwhile, cut tomato into 1/2-inch pieces.Zest, then juice half the lemon. Cut remaining lemon into wedges.Thinly slice chives.Peel, then mince or grate garlic.
Add mayo, half the tahini sauce (use all for 4 ppl), half the chives, 1/4 tsp (1/2 tsp) sugar and garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your tahini-ranch sauce.)Add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your lemon dressing.)
Add lemon zest and remaining chives to the pot with couscous. Season with salt and pepper to taste, then fluff with a fork to combine.Add spinach and tomatoes to the large bowl with lemon dressing, then toss to coat.
Thinly slice tofu.Add couscous to the bowl with salad, then toss to combine.Divide couscous salad between bowls. Top with tofu.Drizzle with tahini-ranch sauce.Squeeze a lemon wedge over top, if desired.
