This super easy vegan lemon ricotta couscous served with herby baked tofu is killer! The couscous is an all in one pot dish. Then you can just bake the tofu while you make the couscous. Of course you can skip the tofu, because this couscous is a showstopper all on its own. Or you can serve it with a different type of protein if you aren’t a tofu lover. All kinds of protein and veggies will be amazing with this creamy, tangy, yummy, pearl couscous.
What You Need For This Dairy-Free Creamy Couscous:
- Pearl Couscous: I really prefer the larger pearl couscous for this dish.
- Vegan Ricotta and Vegan Parmesan: Store bought or homemade. I really like Kite Hill Ricotta.
- Lemons: You’ll need fresh lemons so you can get the zest as well as the juice.
- Agave, Salt and Pepper: To balance all the flavors.
- Tofu: Extra firm tofu.
- Basil, Oregano, Parsley, Rosemary and Thyme: All dried herbs to coat the tofu and then bake it.
If you are just making this super easy vegan lemon ricotta couscous, your meal will be ready in about 10-15 minutes. If you are adding the tofu, you only need to add about 15 minutes to that time, so even with the tofu, it is a 30 minute meal! I like to add a little red pepper and more agave to the top to create a “hot honey” type of situation. It is just so dang good. The sauce for the couscous is literally 5 things and one of them is just the water you cooked the couscous in. Somehow all of it mixed together creates the creamiest sauce ever.
Why Should You Make This Easy Vegan Dinner?
- This is truly super easy.
- It only takes 30 minutes to make the entire meal.
- The tangy creaminess of the couscous goes so well with the herby tofu.
- You can add any veggies to this you want!
- This recipe is so incredibly yummy and cozy.
Super Easy Vegan Lemon Ricotta Couscous
Ingredients
For The Herby Tofu
- 1 Block(15oz) Extra firm tofu, drained and pressed*
- 1 Tablespoon Olive oil
- 1 teaspoon Dried basil
- 1 teaspoon Dried parsley
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Dried rosemary
- 1/2 teaspoon Dried thyme
- Salt and Pepper to taste
For The Lemon Ricotta Couscous
- 12 Ounces Pearl couscous
- 3/4 Cup Vegan ricotta**
- 1/2 Cup Vegan Parmesan, I used Follow Your Heart
- 1 Tablespoon Lemon zest
- 2 Tablespoons Lemon juice
- 2 teaspoons Agave syrup
- 1/2 Cup Reserved pasta water
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400 degrees(F).
- After you have drained and pressed the tofu, cut the block into cubes and put them in a medium sized mixing bowl.
- Pour the olive oil over the tofu, then sprinkle with all the herbs and a few generous pinches of salt and pepper. Toss to coat the tofu.
- Spread the tofu out evenly onto a baking sheet lined with parchment paper or a silicone mat.
- Bake for 15 minutes, flip the tofu and bake for another 15-20 minutes or until the tofu is nice and firm.
- While the tofu bakes, make the couscous.
- Cook the couscous according to package directions, making sure to reserve at least 1/2 cup of the water you have cooked the couscous in. Drain when done.
- Add the cooked couscous back to the pot you cooked it in. Then add the ricotta, Parmesan, lemon zest, lemon juice, agave, reserved water, and a few pinches of salt and pepper.
- Stir to combine and make sure all the cheese is melted and the couscous has a nice creamy sauce.
- Taste and adjust seasoning adding more salt, pepper or agave if needed. I also like to added fresh herbs, but that is optional.
- Once the tofu is done, serve a bowl of couscous with tofu on top. I also recommend drizzling with more agave and sprinkling with red pepper flakes.
Video
Notes
Nutrition
Overall I give this 5 stars. Very flavourful! I had never cooked couscous so there was no left over cooking liquid. Also, the tofu was a little dry but combined this recipe was very good. Made some greenbeans as a side