Grilled Tofu with Vegetable Pearled Couscous Salad
Tender grilled turmeric herbed tofu served on a bed of chewy pearled couscous tossed with roasted vegetables, pine nuts, and a spicy basil romesco sauce made from fire-roasted bell peppers, tomatoes, and Calabrian chilies peppers.
Servings 4 servings
Calories: 563kcal
Ingredients
For the Couscous
- 1 cup pearl couscous
- 2 cups water
- salt for taste
For the Seasoned Herb Blend
- 1 tablespoon crushed Calabrian chili peppers
- 1 tablespoon Italian herb seasoning
- 2 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
For the Spicy Basil Romesco Sauce
- 1 cup canned fire-roasted red bell peppers liquid reserved
- ¼ cup almonds
- 1 tablespoon sherry vinegar
- ¼ cup basil leaves
- 1 tablespoon crushed Calabrian chili peppers
- ¼ cup olive oil
- Salt to taste
For the Tofu and Vegetables
- 16 oz extra firm tofu pressed and cut into steak slices
- 1 cup zucchini diced
- ½ cup fire-roasted red bell peppers sliced
- ½ cup red onion sliced
- 1 cup Campari tomatoes quartered
Garnish
- 1 cup micro greens optional
- ¼ cup pine nuts optional
Equipment
- Sheet Pan optional
- Slicone Liner optional
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare Couscous: Cook couscous in a pot with salt according to package instructions. Drain well. Add a splash of olive oil to loosen grains and cool quickly by laying out on a sheet pan, then set aside.
- Make the Wet Rub: Combine the smoked paprika, Calabrian peppers, turmeric, Italian herb seasoning, onion powder, garlic powder, salt, pepper, and olive oil in a mixing bowl.
- Make 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. Adjust consistency with reserved liquid if needed and season with salt to taste.
- Prepare the Tofu and Vegetables: Toss tofu slices with half the seasoning mix. Then, toss vegetables with the remaining seasoning mix.
- Grill the Tofu and Vegetables: Preheat a grill pan over medium-high heat and lightly oil the grates to prevent sticking. Grill tofu steaks for about 3-4 minutes per side until golden brown. Remove and set aside. Then, grill vegetables on the same pan until tender and slightly charred, about 8-10 minutes.
- Combine and Serve: Mix cooked couscous, grilled vegetables, pine nuts, and half of the spicy basil romesco sauce. Spoon the remaining romesco sauce on the bottom of the plates, forming a wide circle with a dip in the middle. Spoon the couscous salad in the dip. Finally, top with grilled tofu steaks.
Video
Notes
- Make sure to season the pearled couscous water like you would pasta.
- For a better tofu texture, I recommend pressing the tofu for at least 30 minutes before using it in this recipe.
Nutrition
Calories: 563kcal | Carbohydrates: 49g | Protein: 19g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.003g | Sodium: 915mg | Potassium: 760mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1938IU | Vitamin C: 84mg | Calcium: 131mg | Iron: 5mg
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