Harissa Crispy Tofu & Couscous Bowl with Aubergine
Ready in about 27 minutes, this zingy crispy tofu and couscous dish is built for maintenance — 530 kcal and 42g protein.
Ingredients
- 180g tofu
- 150g couscous
- 80g aubergine
- 80g cauliflower
- 20g harissa paste
- 10g lemon juice
- 50g greek yoghurt
- fresh mint
Method
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1
Prep everything first: wash and trim the aubergine and cauliflower, then measure out the sauce ingredients.
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2
Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.
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3
Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).
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4
Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.
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5
Meanwhile, steam or stir-fry the aubergine and cauliflower for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: couscous first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the fresh mint.
Tap ingredients and steps to tick them off as you cook.