|2 servings||calories per servings 560||protein serving 22 g||carbs per serving 88 g||total fat per serving 15 g|
We love tofu because it acts as a wonderful blank canvas upon which we can layer interesting flavors; in this recipe, we employ a bold blend of mustard, balsamic vinegar, nutritional yeast, and liquid aminos as a marinade to give this plant-based protein an extra-savory kick. It’s served over pearl couscous flecked with fresh parsley and a refreshing salad of crisp sweet peppers, cucumbers and summer tomatoes. It’s a satisfying meal perfect for #meatlessmondays - or any day of the week!
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbohydrates||88 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Cut tofu into 1/2-inch dice.
• Peel and mince shallot.
• Quarter tomatoes.
• Halve cucumber lengthwise. Slice crosswise.
• Discard pepper stems and seeds. Dice flesh.
• Pick and chop parsley leaves.
• Juice lemon.
• In a bowl, whisk together mustard, vinegar, yeast, liquid aminos and 1/2 teaspoon olive oil.
• Toss in tofu.
• Place a saucepan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add shallot. Cook, stirring, until shallot is just tender, about 1 minute.
• Add couscous. Cook, stirring, until couscous is lightly toasted, about 2 minutes.
• Add about 3 cups water and 1/4 teaspoon kosher salt. Increase heat to high.
• When liquid boils, reduce heat to medium-low. Simmer, stirring occasionally, until couscous is tender, about 15 minutes.
• Drain couscous.
While couscous cooks:
• In a bowl, whisk together lemon juice, 1 teaspoon olive oil and 1/4 teaspoon kosher salt.
• Toss in tomato, cucumber, peppers and half of parsley.
• Place a sauté pan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add tofu in a single layer. Cook without disturbing until tofu is browned on bottom, 2-3 minutes.
• Turn tofu. Cook, stirring occasionally, until tofu is browned all over, about 2 minutes.
Fold remaining parsley into couscous.
• Divide couscous between 2 plates. Top with tofu.
• Serve with salad, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...