Smart Shawarma-Spiced Tofu
with Spinach Salad and Couscous
Tofu is seasoned with big flavour maker Shawarma Spice Blend before being pan-fried to juicy perfection in this recipe. Aromatic couscous and zingy garlic sauce ensure you don't sacrifice taste for calorie- and carb-consciousness.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Tofu
(Contains: Soy)
½ cup
Couscous
(Contains: Wheat)
3 unit
Radish
1 unit
Shallot
56 g
Baby Spinach
7 g
Parsley
1 unit
Garlic, cloves
28 g
Almonds, sliced
(Contains: Almonds)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Red Wine Vinegar
(May contain traces of: Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)
1 tbsp
Shawarma Spice Blend
(Contains: Sulphites May contain traces of: Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Chicken Stock Powder
(Contains: Soy May contain traces of: Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice radishes.
- Peel, then cut shallot into 1/4-inch pieces.
- Roughly chop spinach.
- Finely chop parsley.
- Peel, then mince or grate garlic.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix.
- Add radishes, then toss to coat.
- Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.
- When hot, add half the almonds to the dry pan (use all for 4 ppl). Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!)
- Transfer to a plate.
- Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then half the shallots. Cook, stirring often until shallots are golden-brown and beginning to soften, 1-2 min.
- Add half the chicken stock powder, 1 tsp (2 tsp) Shawarma Spice Blend and 2/3 cup (1 1/3 cups) water. Cover and bring to a boil over high heat.
- Once boiling, 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 remaining chicken stock powder, remaining Shawarma Spice Blend, salt and pepper.
- Reheat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Pan fry until golden, 2-3 min per side. Cover to keep warm.
- Add mayo, remaining garlic, remaining parsley and 1 tbsp (2 tbsp) marinating liquid to a small bowl. Season with salt and pepper, then stir to combine.
- Fluff couscous with a fork. Season with salt and pepper.
- Thinly slice tofu.
- Add spinach to bowl with radishes, then toss to coat.
- Divide couscous, salad and tofu between bowls.
- Spoon garlic sauce over top.
- Sprinkle almonds over top.
If you've opted to get tofu, 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 remaining chicken stock powder, remaining Shawarma Spice Blend, salt and pepper. Reheat the same pan (from step 2) over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Pan fry until golden, 2-3 min per side. Cover to keep warm.
Thinly slice tofu, then divide tofu between bowls.