.png)
.png)
.png)
Harissa-Honey Tofu
with Herby Couscous Pilaf and Creamy Lemon Sauce
Tender tofu is given a bold flavour boost of Harissa Spice Blend and honey to complement a harmonious blend of almonds, raisins, mint, spinach and bell pepper in a light and fluffy couscous pilaf.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sweet bell pepper • Moroccan couscous (durum wheat semolina) (wheat) • Lemon • Creamy dressing (vegetable oil, water, frozen egg yolk, modified corn starch, sour cream solids (milk), sugar, whey (milk), concentrated lime juice, whey protein concentrate (milk), salt, natural flavour, yeast extract, xanthan gum, lactic acid, potassium sorbate, sodium benzoate) (egg, milk) • Spinach • Raisin (raisins, cottonseed oil and/or sunflower oil) • Almonds • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Honey • Mint • Harissa spice blend (spices, salt, dehydrated garlic, canola oil, silicon dioxide, spice extract).
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 May contain Wheat)
½ cup
Couscous
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
28 g
Baby Spinach
7 g
Mint
28 g
Sultana Raisins
(May contain Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard)
28 g
Almonds, sliced
(Contains Tree nuts, Almonds May contain Tree nuts, Peanuts)
43 mL
Creamy Dressing
(Contains Egg, Milk)
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Harissa Spice Blend
(May contain Egg, Soy, Mustard, Milk, Sulphites, Fish, Wheat, Sesame, Triticale)
½ unit(s)
Honey
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and broth concentrate to a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, remove the pot from heat, then add couscous. Stir to combine.
- Cover and let stand, 5 min.
- When couscous is tender, fluff with a fork.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Pick mint leaves from stems, then roughly chop.
- Zest, then juice lemon.
- Roughly chop spinach.
- Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl or a small pan over low heat. Add Harissa Spice Blend and half the honey (use all for 4 ppl). Whisk to combine. (NOTE: This is for your tofu.)
- Heat a large non-stick pan over medium heat.
- When hot, add almonds to the dry pan.
- Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn.)
- Transfer toasted almonds to a plate.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then peppers.
- Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper.
- Remove from heat.
- Transfer peppers to the plate with toasted almonds.
- Reheat the same pan over medium-high.
- Meanwhile, 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.) Using a fork, poke tofu all over. Season with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden, 2-3 min per side. (NOTE: Cook in 2 batches for 4 ppl.)
- Transfer to a parchment-lined baking sheet. Using a silicone brush, brush harissa-honey mixture all over tofu.
- Roast in the middle of the oven until tender and golden, 6-8 min.
- Transfer tofu to a cutting board to rest, 3-5 min.
- Meanwhile, add couscous, raisins, spinach, peppers, almonds, mint and 1/2 tbsp (1 tbsp) lemon juice to a medium bowl. Stir to combine.
- Add creamy dressing, 1/4 tsp (1/2 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice to another small bowl.
- Season with salt and pepper, then whisk to combine.
- Thinly slice tofu.
- Divide couscous between plates. Top with tofu.
- Drizzle creamy lemon sauce over top.
If you've opted to get tofu, 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.) Using a fork, poke tofu all over. Season tofu in the same way the recipe instructs you to season the pork chops. Sear and roast tofu in the same way the recipe instructs you to sear and roast the pork chops, reducing the roast range to 6-8 min, until tofu is tender and golden.
Plate tofu in the same way the recipe instructs you to plate the pork chops.