Cal Smart Moroccan-Inspired Tofu
with Jewelled Couscous and Fig Sauce
Sweet and savoury is the name of the game with these succulent, Moroccan-spiced tofu steaks. They're topped with a delectable fig sauce and served alongside a bed of fluffy jewelled couscous.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sweet bell pepper • Red onion • Moroccan couscous (durum wheat semolina) (wheat) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Spinach • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Almonds • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
½ cup
Couscous
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
56 g
Baby Spinach
28 g
Almonds, sliced
(Contains: Tree nuts, Almonds May contain traces of: Tree nuts, Peanuts)
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Wheat, Tree nuts, Sesame, Gluten, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
2 tbsp
Fig Spread
(May contain traces of: Wheat, Tree nuts, Sesame, Gluten, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
½ tbsp
Moroccan Spice Blend
(May contain traces of: Wheat, Tree nuts, Peanuts, Sesame, Mustard, Soy, Milk, Sulphites, Triticale)
½ tsp
Garlic Salt
(May contain traces of: Wheat, Tree nuts, Peanuts, Sesame, Mustard, Soy, Milk, Sulphites, Triticale)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Roughly chop spinach.
- Peel, then cut onion into 1/4-inch pieces.
- Core, then cut pepper into 1/4-inch pieces.
- 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 half the Moroccan Spice Blend (use all for 4 ppl), salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden, 2-3 min per side.
- Remove from heat, then transfer tofu to an unlined baking sheet.
- Roast in the middle of the oven until tender and golden, 6-8 min.
- When done, transfer tofu to a plate to rest, 3-5 min.
- Meanwhile, add 2/3 cup (1 1/3 cups) water and 1/2 tsp (1 tsp) garlic salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous. Stir to combine.
- Add spinach to the pot, then cover and let stand, 5 min.
- When couscous is tender, fluff with a fork.
- Meanwhile, reheat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions.
- Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.
- Transfer veggies to a plate, then cover to keep warm.
- Carefully wipe the pan clean.
- Reheat the same pan over medium.
- When hot, add cooking wine, fig spread and 2 tbsp (4 tbsp) water. Season with salt and pepper. Bring to a simmer.
- Cook, until sauce reduces slightly, 2-3 min.
- Remove from heat.
- Stir any tofu resting juices from the plate into sauce. Transfer sauce to a small bowl.
- Add almonds, peppers and onions to the pot with couscous. Season with salt and pepper, then stir to combine.
- Thinly slice tofu.
- Divide jewelled couscous between plates. Top with tofu.
- Spoon fig sauce over top.
