with Couscous and Tahini-Ranch Sauce
Equal parts savoury and zesty, this macro-conscious dinner is sure to wow you. Garlicky and tender tofu paired with a tangy DIY tahini-ranch sauce make this bowl irresistibly good. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Roma tomatoes • Moroccan couscous (durum wheat semolina) (wheat) • Lemon • Spinach • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Tahini sauce (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, sesame) • Chives • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Garlic.
Allergens
Utensils
Tags
Tofu
1 unit(s)
Couscous
0.5 cup
Tomato
1 unit(s)
Baby Spinach
56 g
Tahini Sauce
1 tbsp
Mayonnaise
2 tbsp
Garlic, cloves
1 unit(s)
Lemon
1 unit(s)
Chives
7 g
Zesty Garlic Blend
1 tbsp
Pepper
0.25 tsp
Sugar
0.5 tsp
Oil
2 tbsp
Salt
0.25 tsp
Unsalted Butter
1 tbsp
- Heat a large non-stick pan over medium heat.
- While the pan heats, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with salt, pepper and half the Zesty Garlic Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook on one side until golden, 3-4 min. Flip and continue cooking until golden, 3-4 min. (TIP: If tofu begins to burn, reduce heat to medium-low.)
- Meanwhile, add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter, 1/8 tsp (1/4 tsp) salt and remaining Zesty Garlic Blend to a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous. Stir to combine.
- Cover and let stand, 5 min.
- Meanwhile, cut tomato into 1/2-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- Add mayo, half the tahini sauce (use all for 4 ppl), half the chives, 1/4 tsp (1/2 tsp) sugar and garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your tahini-ranch sauce.)
- Add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Set aside. (NOTE: This is your lemon dressing.)
- Add lemon zest and remaining chives to the pot with couscous.
- Season with salt and pepper to taste, then fluff with a fork to combine.
- Add spinach and tomatoes to the large bowl with lemon dressing, then toss to coat.
- Thinly slice tofu.
- Divide couscous and salad between plates. Top with tofu.
- Drizzle tahini-ranch sauce over top.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get tofu, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu in the same way the recipe instructs you to season the chicken breasts. Cook tofu on one side until golden, 3-4 min. Flip and continue cooking until golden, 3-4 min.
Plate tofu in the same way the recipe instructs you to plate the chicken breasts.
650
kcal
Calories
40
g
Fat
9
g
Saturated Fat
46
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
25
g
Protein
25
mg
Cholesterol
680
mg
Sodium
0.4
g
Trans Fat
600
mg
Potassium
600
mg
Calcium
4.5
mg
Iron
