Vegan Harissa Tofu with Pistachio Couscous
Spicy and a little sweet, this Harissa tofu is sauteed with a spicy red pepper sauce and served with lemony pistachio couscous.
Servings: 4
Ingredients
Harissa Tofu
Pistachio Couscous
- 1 1/3 C. Couscous, I used Israeli Couscous
- Juice of 1 Lemon
- 1 Tbsp. Olive oil
- 1/2 C. Pistachios, chopped
- Salt and Pepper to taste
Instructions
- Start by cutting your tofu into cubes. Then lay them on a paper towel, sprinkle with salt and place another paper towel on top. Then something heavy on top and press the tofu while you make the Harissa.
- In a food processor, add the roasted red peppers, garlic, the 1/4 C. olive oil, cumin, coriander, caraway seeds, crushed red pepper flakes, agave and lemon juice. Use either 1/2 tsp of crushed red pepper flakes or 1 tsp. depending on how spicy you want it.
- Puree the sauce until smooth, scraping down the sides as needed. May take a minute or 2. Taste and add a pinch or two of salt, taste and adjust seasoning. Set aside.
- Now start the couscous, cook according to package instructions(my package had 1 1/3 cups, but just use as much as you have).
- Once the couscous is going, start the tofu. Heat the 1 Tbsp. of olive oil in a cast iron or non stick pan on medium high. Add the tofu, and brown the tofu on all sides, it will take a minute or 2 on each side.
- Once the tofu is brown and firm, add about half the harissa sauce to the pan with the tofu. Toss to coat, reduce heat to low. Add a bit more sauce a little at a time until it is as saucy as you want it(you don't have to use all of the sauce).
- Cook another minute or so, just to heat the sauce. Remove from heat.
- Once the couscous is done, add the olive oil, lemon juice, pistachios and a bit of salt and pepper. Taste and adjust seasoning. Serve immediately, add couscous to a bowl and top with tofu!
Notes
You can toast the spices first before you make the sauce if you want. Just toast in a dry pan for a minute or so until they become aromatic.