Grilled Tofu with Vegetable Pearl Couscous Salad

Crispy grilled turmeric herbed tofu served on a chewy Israeli couscous tossed with roasted vegetables, pine nuts, garlic, and basil romesco sauce made from fire-roasted bell peppers, tomatoes, and chilies.

Table of Contents

Jump to:

• It's So Good!
• The Pearl Couscous Connection
• Pearl Couscous vs Couscous
• The Romesco Sauce Connection
• Ingredients with Steps
• Instructions with Pictures
• Substitutions
• Variations
• Equipment
• Storage
• Cooking Tip
• Frequently Asked Questions
• Vegetarian Recipes
• Mediterranean Recipes
• Video
• 📖 Recipe
• Have a Comment or Question?

It's So Good!

I won’t share dishes that I don’t eat and that aren't, in my opinion, delicious. So, you may hear me say, "It's so good!" several times. Hahaha, that's because it is! One of my favorite dishes is tofu topped with chewy couscous pasta pearls soaked in a creamy, spicy basil fire-roasted red bell pepper sauce.

You don’t have to eat a bland meal even if you have limitations on what you can eat, such as dairy.

Ditch the heavy cream pasta sauce and opt for something lighter and more flavorful. I used baby zucchini, fire-roasted red bell pepper, Campari tomatoes, and red onion for this roasted tofu and vegetable recipe. This dish is great for grilling because it cooks very well on high heat, and it's also ideal for roasting vegetables at around 400 degrees Fahrenheit.

The tofu marinade, made of turmeric for its golden color, also includes dried oregano, basil, rosemary, and thyme from the Italian herb seasoning, which adds a bit of earthiness to the dish. To balance the spice, I added crushed Calabrian chili peppers, almonds, fresh basil, and olive oil. Always remember, if you use spices and herbs, you will need less salt!

The Pearl Couscous Connection

Pearl couscous, also known as Israeli couscous, originated in Israel during the 1950s as a rice substitute when rice was scarce. Its unique, chewy texture has made it popular in various Mediterranean and Middle Eastern cuisines, including those of Morocco, Lebanon, and Palestine, where it is used in both savory and sweet dishes.

Over time, this versatile grain has made its way to the Western hemisphere, becoming a favorite among food enthusiasts for its delightful texture and ability to absorb flavors.

In my Grilled Tofu with Vegetable Pearled Couscous Salad recipe, the pearl couscous provides a satisfying, hearty base that perfectly complements the grilled tofu and fresh vegetables, creating a vibrant and flavorful dish that foodies will love.

Pearl Couscous vs Couscous

They may look similar, but pearl couscous and regular couscous have some key differences that can change the texture and experience of a dish. Pearl couscous, also known as Israeli couscous, is larger and has a soft, chewy bite that’s almost pasta-like. It holds up really well in salads or as a base for saucy dishes.

Regular couscous, on the other hand, is much finer—almost like grains of sand. It cooks faster and absorbs flavors quickly, making it great for lighter dishes or quick side options. In my kitchen, I like to use both depending on the vibe I’m going for—if I want something heartier, I reach for the pearl couscous. For a fluffier texture, regular couscous gets the job done.

Both Wheat Based But Different

In addition, both are made from wheat, specifically semolina wheat. However, the way they’re processed and shaped is different. Regular couscous is made from steamed, finely ground semolina, giving it a light and fluffy texture.

Pearl couscous, on the other hand, is made from larger, toasted semolina granules, which gives it that signature chewy, pasta-like texture. So while they’re both wheat-based, their different sizes and cooking methods make them unique in the kitchen.

The Romesco Sauce Connection

The Romesco sauce originates in the Catalonia region of Spain, specifically in the city of Tarragona. It was traditionally prepared by fishermen to accompany their catch. The original Romesco sauce is a flavorful blend of roasted tomatoes, garlic, nuts (usually almonds or hazelnuts), olive oil, and nyora peppers.

This classic sauce served as the inspiration for my Spicy Basil Romesco Sauce. I created it as a dairy-free alternative for pasta dishes, incorporating fresh basil and a spicy kick to honor the original Romesco sauce and provide a vibrant and health-conscious option for those looking to reduce their dairy intake.

Ñora Pepper - A small, round, sweet, and mildly spicy red pepper from the Murcia region of Spain, often dried and used to add depth and flavor to various Spanish dishes, including romesco sauce.

The Tofu Connection

Tofu, a staple in Asian cuisine, originated in China over 2,000 years ago. It is made from coagulated soy milk, which is then pressed into soft white blocks. In the USA, tofu gained popularity during the health food movement of the 1960s and 1970s and has since become a versatile protein source in both vegetarian and vegan diets.

I incorporate tofu into my weekly meals to balance out my diet with nutritious vegetarian options, both with and without tofu. I appreciate its high protein content, essential amino acids, and ability to absorb flavors. This balance diversifies my meals and supports a healthy and sustainable lifestyle. Learn more about prepping tofu.

More Related Recipes

• Air-Fried Turmeric Herbed Tofu
• Israeli Couscous with Roasted Vegetables and Basil Romesco Pasta
• Herb Panko Tofu with Curried Potatoes, Carrots and Onions
• Quick Basil Romesco-Style Pasta Sauce

Ingredients with Steps

Prepare the pearl couscous according to package instructions with salt, drain well, add olive oil to loosen grains, and cool on a sheet pan. Make the wet rub by combining smoked paprika, crushed Calabrian peppers, turmeric, Italian herb seasoning, onion powder, garlic powder, salt, and pepper.

For the Spicy Basil Romesco Sauce, blend fire-roasted red bell peppers, almonds, sherry vinegar, basil leaves, crushed Calabrian chili peppers, and olive oil until smooth, adjusting consistency with reserved liquid and season with salt. Toss extra-firm tofu slices with half the seasoning mix and olive oil.

Use the remaining seasoning mix and oil to do the same with the baby zucchini, fire-roasted roasted red bell peppers, red onion, and Campari tomatoes. Preheat a grill pan over medium-high heat, lightly oil the grates, and grill tofu steaks for 3-4 minutes per side until golden brown, then grill vegetables until tender and slightly charred, about 8-10 minutes.

Combine cooked couscous, grilled vegetables, pine nuts, and half of the spicy basil romesco sauce, then top with grilled tofu steaks and drizzle with the remaining sauce.

Culinary Glossary

This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.

Romesco Sauce - A traditional Spanish sauce made from roasted red peppers, nuts, vinegar, and olive oil, often used as a condiment or dip. This is one of the main ingredients in this recipe that will be used throughout.

Ingredients

• Calabrian Peppers - Small, spicy chili peppers from the Calabria region of Italy, known for their bright red color and heat.
• Turmeric - A vibrant yellow spice from the root of the turmeric plant, commonly used in Asian and Middle Eastern cuisine for its earthy flavor and health benefits. Gives this dish is vivid color.
• Italian Herb Seasoning - A blend of dried herbs, typically including oregano, basil, thyme, rosemary, and sometimes marjoram, used to add Italian flavor to dishes. You can also substitute with fresh herbs.
• Fire-Roasted Red Bell Peppers - Red bell peppers that have been charred over an open flame to enhance their sweetness and add a smoky flavor.
• Sherry Vinegar - A type of vinegar made from sherry wine, known for its complex, slightly sweet flavor.
• Almonds - A key ingredient in my Quick Spicy Romesco Sauce, almonds add a rich, nutty flavor and creamy texture that helps balance the heat from the Calabrian chili peppers and the tanginess of sherry vinegar.
• Tofu - A versatile protein made from coagulated soy milk pressed into blocks. It absorbs flavors well and is commonly used in vegetarian and vegan dishes. Learn about prepping tofu.
• Pearl Couscous - Also known as Israeli couscous, these larger, round granules of pasta offer a chewy texture and are used in various salads and side dishes.

Equipment

• Grill Pan - A type of cookware with raised ridges used to mimic the effect of grilling by providing char marks and allowing fats to drain away from the food.

Techniques

• Charred - Food that has been cooked over high heat until it develops a dark, caramelized surface, enhancing its flavor with smoky notes.

See the grilled tofu and vegetables recipe card for quantities below.

Instructions with Pictures

Follow the instructions and cooking tips below using the step-by-step picture guide.

Substitutions

Dairy Free

• Yay! This recipe is already dairy-free!

Gluten-Free

• Pearl Couscous - Try other gluten-free pasta, such as Ditalini Pasta, Orzo Pasta, or Anellini Pasta, all with unique shapes but close to a pearl couscous size.
  • It can also be substituted with a smaller grain that is good for salads, such as fonio or quinoa, which offers a similar texture as regular couscous and is high in protein.
  • Another option is gluten-free millet, which also provides a slightly chewy texture and works well in salads and side dishes.

Vegetarian

• Bonus! This recipe is already vegetarian.

Convenience

• Pearl Couscous - Use what's in your pantry.  Use bulgar wheat, quinoa, fonio, or regular couscous.
• Calabrian Chili Peppers - Substitute with chopped red chili peppers, crushed red pepper flakes, or a pinch of cayenne pepper.
• Italian Herb Seasoning - Substitute with oregano or thyme, dried or fresh.
• Fire-Roasted Red Bell Peppers - Char fresh red bell peppers over an open flame.  Learn more under Cooking Tip.
• Sherry Vinegar - A good substitute would be apple cider vinegar, which has a similar tangy and slightly sweet flavor. Red or white wine vinegar can also be used as an alternative, offering a comparable acidity and taste profile.
• Extra Firm Tofu - If you can't find extra firm tofu, you can press the tofu. You'll have to release most of the moisture with a tofu press or a weighted plate.
• Campari Tomatoes - I tend to use these for their well-balanced sweetness and acidity.  However, you can use plum, cherry or grape tomatoes.
• Water - Instead of loosening the blended Romesco sauce with water, use vegetable broth.

Change Heat Level - Modify the grilled tofu and vegetables recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Variations

• Air Fryer Turmeric Herb Tofu - Using the air fryer instead of a grill pan is an easy cooking method substitute for convenience.  Ensure to use a high smoke point oil, like neutral vegetable oils like avocado oil, to prevent smoking.
• Other Proteins - Add your favorite protein, chickpeas, fish, or meat instead of tofu. Just ensure the pieces are bit site to cook evenly and quickly.
• Other Vegetables - Add vegetables that grill, roast, or air fryer well, like asparagus and yellow squash.
• Add Cheese - This dish will go very well with fresh mozzarella, goat, or feta cheese.

Equipment

• Pot - Used to boil the couscous. A pasta pot makes straining pasta easy without using another tool, like the All-Clad Specialty Stainless Steel Multi-Pot with Strainer.  But you can also use a colander, like the OXO Good Grips Silicone Collapsible Colander.
• Sheet Pan (optional) - Used to lay out the cooked couscous to cool down to prevent overcooking. Need to buy a sheet pan?  I suggest the Nordic Ware Natural Half Sheet Pans.
• Silicone Liner - This is for easy cleaning when using the sheet pan.  In this grilled tofu and vegetables recipe, I used the Amazon Basics Silicone Liner. Or use parchment paper.
• Blender or Food Processor - Used to emulsify the ingredients in the Romesco pasta sauce to create a smooth and creamy sauce. To develop this recipe, I used the KitchenAid 3.5 Cup Food Chopper, which is tough enough to do the job and small enough to avoid finding space for a new appliance. Also, the best part is the drizzle basin that you can use to slowly add the oil for excellent emulsification.
• Grill Pan - Used to grill the tofu and vegetables. For this recipe, I used the Lodge Cast Iron Grill Pan.  If you do not have a grill pan, you can also grill outdoors with an electric grill or use a frying pan to pan-sear.

Kitchen Must Haves - Find other tools I use here.

Storage

• Refrigerator - To store in the fridge, you can place the couscous and tofu in a shallow 2-inch pan to cool down quickly. Then, store it and the sauce in an air-tight sealing container. The meal will last up to four days.
• Freezer - I do not recommend freezing this meal.

Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer. 

Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.

Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.

Frequently Asked Questions

Vegetarian Recipes

Looking for other vegetarian recipes like this? Try these:

Mediterranean Recipes

Looking for other Mediterranean-inspired recipes like this? Try these:

Video

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