Super Easy Vegan Lemon Ricotta Couscous

5 from 1 vote

Creamy, tangy, super simple pearl couscous served with herby baked tofu!

Cook Time30

Total Time30

Course: Main Course

Servings:

Calories: 540kcal

Author: Lauren Boehme

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.

*If you need more information on pressing tofu, check out my TOFU COOKING GUIDE!

**I like to use either Kite Hill Ricotta or THIS HOMEMADE RICOTTA!