Moroccan Apricot Tofu
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Moroccan Apricot Tofu

Moroccan Apricot Tofu

with Couscous and Yogurt Sauce

This meal has a warming balance of sweet, spicy North African-inspired flavours. Fruity apricot and Moroccan spices coat tofu strips in a sticky sauce, while a dollop of creamy yogurt sauce to cool it all down.

Tags:
Quick
•Spicy
Allergens:
Soy
•Wheat
•Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Tofu

(Contains Soy)

½ cup

Couscous

(Contains Wheat)

1 unit

Sweet Bell Pepper

1 unit

Tomato

1 unit

Mini Cucumber

1 unit

Lemon

2 tbsp

Apricot Spread

(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)

3 tbsp

Yogurt Sauce

(Contains Milk)

1 tbsp

Moroccan Spice Blend

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

1 unit

Chicken Broth Concentrate

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

¼ tsp

Sugar*

1.5 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories640 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate66 g
Sugar21 g
Dietary Fiber7 g
Protein26 g
Cholesterol20 mg
Sodium1240 mg
Trans Fat0.3 g
Potassium600 mg
Calcium650 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Large Bowl
•Aluminum Foil
•Measuring Spoons
•Zester
•Whisk
•Medium Bowl
•Medium Pot
•Measuring Cups

Instructions

Broil tofu
1
  • Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch strips.
  • Add tofu, Moroccan Spice Blend, half the garlic salt and 1 tbsp (2 tbsp) oil to a foil-lined baking sheet. Season with pepper, then toss to coat.
  • Broil in the middle of the oven, flipping halfway, until golden, 8-10 min.
  • When tofu is done, add tofu and apricot spread to a large bowl. Toss to coat.
Prep
2
  • Meanwhile, thinly slice cucumber.
  • Core, then cut pepper into 1/2-inch pieces.
  • Cut tomato into 1/2-inch pieces.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
Marinate veggies
3
  • Add lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then whisk to combine.
  • Add cucumbers, peppers and tomatoes. Toss to combine.
Cook couscous
4
  • Add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter broth concentrate and remaining garlic salt 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 for 5 min, until tender.
Finish and serve
5
  • Fluff couscous with a fork, then stir in lemon zest.
  • Divide couscous between bowls, then top with Moroccan apricot tofu and marinated veggies.
  • Dollop yogurt sauce over top.
  • Squeeze a lemon wedge over top, if desired.
Modularity step (under step 1)
6

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch strips. Season and cook tofu in the same way the recipe instructs you to season and cook the chicken, until golden.