Harissa and Honey-Glazed Tofu
with Almond Couscous and Garlic Sauce
Smoky, fragrant and gently spicy harissa meets sweet and sticky honey to create bold, caramelized flavour in this succulent tofu dish. A creamy garlic-lemon sauce brings balance and dimension to both the tofu and couscous.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 piece
Tofu
(Contains Soy)
¾ cup
Couscous
(Contains Wheat)
113 g
Baby Tomatoes
56 g
Baby Spinach
1 piece
Lemon
1 piece
Garlic, cloves
28 g
Almonds, sliced
(Contains Almonds)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 piece
Honey
1 tbsp
Harissa Spice Blend
1 piece
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Sugar*
1.33 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F.Wash and dry all produce.Garlic Guide for Step 5: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Add almonds to an unlined baking sheet.Toast in the middle of the oven, stirring halfway through, until golden-brown, 2-3 min. (TIP: Keep an eye on them so they don't burn!)Transfer toasted almonds to a plate.Turn oven broiler to high.
Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Roughly chop spinach.Peel, then mince or grate garlic.Stir together honey and Harissa Spice Blend in a small bowl.
Add lemon zest, broth concentrate, 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, add spinach, then stir until wilted. Remove from heat, then add couscous. Stir to combine.Cover and let stand, 5 min.
Meanwhile, pat tofu dry with paper towels. Cut in half, parallel to the cutting board. (NOTE: You will have 2 square tofu "steaks" per block.) Season with salt and pepper.Add tofu to a medium oven-proof pan (large oven-proof pan for 4 ppl). Spoon harissa-honey mixture over top.
Arrange tomatoes around tofu in the pan. (NOTE: If you don't have an oven-proof pan, carefully transfer tofu and tomatoes to an 8x8-inch baking dish [9x13-inch for 4 ppl].) Drizzle 1 tsp (2 tsp) oil over tomatoes, then season with salt and pepper.Broil in the middle of the oven, until tomatoes burst and tofu is golden, 8-9 min.Meanwhile, add mayo, garlic, 2 tsp (4 tsp) lemon juice and 1/8 tsp (1/4 tsp) sugar to a medium bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.
Fluff couscous with a fork, then stir in toasted almonds.Thinly slice tofu.Divide couscous between bowls. Top with tofu, tomatoes and any remaining sauce in the pan.Drizzle with garlic sauce. Squeeze a lemon wedge over top, if desired.
