Zesty Garlic Tofu and Couscous Bowls
with Tahini-Ranch Sauce
Equal parts savoury and zesty, this macro-conscious dinner is sure to wow you. Garlicky tofu paired with a tangy DIY tahini-ranch sauce make this bowl irresistibly good.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
½ cup
Couscous
(Contains Wheat)
1 unit(s)
Tomato
56 g
Baby Spinach
2 tbsp
Tahini Sauce
(Contains Soy, Sesame May contain Egg, Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 unit(s)
Garlic, cloves
1 unit(s)
Lemon
7 g
Chives
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
¼ tsp
Salt*
½ tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over medium heat.
- While the pan heats, 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, pepper and half the Zesty Garlic Blend.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook until golden, 2-3 min per side.
- Meanwhile, add 2/3 cup (11/3 cups) water, 1 tbsp (2 tbsp) butter, 1/8 tsp (1/4 tsp) salt and remaining Zesty Garlic Blend to a medium pot.
- 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, cut tomato into 1/2-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- Add mayo, half the tahini sauce (use all for 4 ppl), half the chives, 1/4 tsp (1/2 tsp) sugar and garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your tahini-ranch sauce.)
- Add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your lemon dressing.)
- Add lemon zest and remaining chives to the pot with couscous.
- Season with salt and pepper to taste, then fluff with a fork to combine.
- Add spinach and tomatoes to the large bowl with lemon dressing, then toss to coat.
- Thinly slice tofu.
- Add couscous to the bowl with salad, then toss to combine.
- Divide couscous salad between bowls. Top with tofu.
- Drizzle with tahini-ranch sauce.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get tofu, pat dry with paper towels. Cut in half, parallel to the cutting board. (NOTE: You will have 2 square tofu "steaks" per block.) Season, cook and plate in the same way the recipe instructs you to season, cook and plate the chicken. Reduce pan-frying time to 2-3 min per side.