Weekly Food Challenge

Been a member for a while but this is my first posting. This "salad" is my family's favourite casual summer meal. Any grain can be substituted for the couscous. We've used bulgur (same instructions) and quinoa (different cooking instructions) in the past.

Lemon-grilled Tofu & Couscous Salad

Makes 4 servings

1 package (14 oz) extra-firm tofu
2 Tbsp extra virgin olive oil
1/4 tsp red pepper flakes
1 tsp ground cumin
2 Tbsp fresh lemon juice
1 cup (250ml) low-sodium vegetable or chicken broth (we use 1 chicken-flavoured veg broth cube added to 1 cup boiling water)
1 cup couscous (we use gluten-free couscous)
Zest from 1 lemon
1/3 cup almonds, slivered and toasted
1/4 cup mint leaves, chopped

Press the tofu between two plates and get rid of any extra moisture. (We use an actual tofu press). Cut into eight slices. In a plastic bag, mix oil, red pepper flakes, cumin and lemon juice. Add tofu and massage gently until evenly coated. Marinate in fridge for a minimum of 30 minutes. Overnight is really good.

Place bulgur or couscous in a medium bowl. Heat broth to boiling or boil water in kettle. If using water, add broth cube to boiling water. Add broth to couscous, cover (I use a plate) and let sit for 15 minutes, until couscous has absorbed all of the broth. Fluff with fork and let cool.

When cooled (can still be warm-ish), transfer to a serving bowl.

Toast almonds in small pan on low heat (for roughly 10 minutes).

Add almonds (when cooled), lemon zest and mint to couscous and season with salt and pepper.

Preheat grill or pan to medium high heat. Place tofu on grill or pan and cook for about 5-10 minutes each side. In our case, we use an indoor grill and cook it for 16 minutes without turning. You want your tofu nicely crispy on the outside.

Let sit and cool slightly. Cut into 1/2 inch pieces and toss with couscous mixture. Serve warm(ish) or place in fridge and serve cold. Will keep for 3-4 days at least.