with Couscous and Tahini-Ranch Sauce
Equal parts savoury and zesty, this macro-conscious dinner is sure to wow you. Garlicky 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, magnesium chloride) (soy) • Roma tomatoes • Pearl 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
7 g
Pepper
0.25 tsp
Sugar
0.5 tsp
Oil
2 tbsp
Salt
0.25 tsp
Butter
1 tbsp
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium.
- 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 hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan fry 2-3 min per side, until golden.
- Meanwhile, to a medium pot, 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.
- 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.
- To a small bowl, add mayo, half the tahini sauce (use all for 4 servings), half the chives, 1/4 tsp (1/2 tsp) sugar and garlic. Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your tahini-ranch sauce.)
- To a large bowl, add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. Set aside. (NOTE: This is your lemon dressing.)
- To the pot with couscous, add lemon zest and remaining chives.
- Season with salt and pepper, then fluff with a fork to combine.
- To the large bowl with lemon dressing, add spinach and tomatoes, 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 you've opted to get tofu, pat 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 the same way the recipe instructs you to season chicken. Pan fry 2-3 min per side, until golden.
Plate tofu in the same way the recipe instructs you to plate the chicken.
650
kcal
Calories
41
g
Fat
9
g
Saturated Fat
46
g
Carbohydrate
4
g
Sugar
5
g
Dietary Fiber
25
g
Protein
25
mg
Cholesterol
640
mg
Sodium
0.4
g
Trans Fat
550
mg
Potassium
600
mg
Calcium
4.5
mg
Iron
