Harissa and Honey-Glazed Tofu
with Almond Couscous and Garlic Sauce
Smoky, fragrant and subtly 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)
½ 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 May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 piece
Honey
1 tbsp
Harissa Spice Blend
(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)
1 piece
Chicken Broth Concentrate
Not included in your delivery
0.13 tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
1.33 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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 tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Season with salt and pepper.
- Heat a medium oven-proof pan (large oven-proof pan for 4 ppl) over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Sear until golden-brown, 2-3 min per side.
- Remove from heat. Transfer tofu to a plate, then spoon harissa-honey mixture over tofu. Cover to keep warm.
- Arrange tomatoes in the same pan. (NOTE: If you don't have an oven-proof pan, add 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 5-6 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, 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 harissa-honey mixture.
- Drizzle with garlic sauce.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get tofu, pat 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 and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Sear until golden-brown, 2-3 min per side. Remove from heat. Transfer tofu to a plate, then spoon harissa-honey mixture over top. Cover to keep warm. No need to broil tofu after pan-frying.
Arrange tomatoes in the same pan. (NOTE: If you don't have an oven-proof pan, add 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 5-6 min.
Plate tofu in the same way the recipe instructs you to plate the chicken thighs.
