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Harissa Tofu Steaks with Grilled Tomato Couscous & Dill Yogurt
2 Serving Dinner

Harissa Tofu Steaks

with Grilled Tomato Couscous & Dill Yogurt

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
610
FAT
34g
CARBOHYDRATES
56g
PROTEIN
29g


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INGREDIENTS

  1. 1 cucumber, diced
  2. ¼ oz fresh mint, leaves picked and roughly chopped
  3. ¼ oz fresh parsley, leaves and tender stems roughly chopped
  4. ¼ oz fresh cilantro, leaves and tender stems roughly chopped
  5. 2 scallions, trimmed and sliced
  6. 1 lemon, zested and juiced
  7. ½ cup Israeli couscous
  8. ¼ cup harissa paste
  9. 1 tbsp ras el hanout
  10. 1 tbsp tomato powder
  11. 2 garlic cloves, minced
  12. 2 tsp dried dill
  13. ¼ cup vegan mayo
  14. 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt
  15. 14 oz organic extra firm tofu, drained and patted dry
  16. 2 Roma tomatoes, halved
  17. Salt and pepper*
  18. *Not included
  19. For full ingredient list, see Nutrition.
Allergens: soy, tree nuts (coconut, cashew), wheat
Tools: Grill or grill pan, Baking sheet, Medium saucepan
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
610
FAT
34g
CARBOHYDRATES
56g
PROTEIN
29g


Get Recipes Delivered

INSTRUCTIONS

1
Marinate the veggies for the couscous salad

Bring 1 cup salted water to a boil in a medium saucepan for the couscous. Add cucumber, mint, parsley, cilantro, scallions, and lemon juice to a medium bowl.

2
Cook the couscous

Add Israeli couscous to the boiling water, cover, and reduce heat to low. Cook until water is absorbed, 7 to 9 minutes. Drain any excess water, add 1 tsp olive oil, and stir. Transfer couscous to a medium bowl and refrigerate.

3
Make the harissa marinade and dill yogurt

Add lemon zest, harissa paste, ras el hanout, tomato powder, minced garlic, 2 tbsp olive oil, and 1 tbsp water to a small bowl and whisk the harissa marinade. In a separate small bowl combine dill, mayo, yogurt, and a pinch of salt and pepper and stir.

4
Grill the tofu steaks and tomatoes

Cut tofu into 8 steaks. Add tofu steaks, tomatoes, 2 tbsp olive oil, and a pinch of salt and pepper to a baking sheet and toss to coat. If grilling: Grill the tofu steaks over high heat until grill marks appear, 3 to 4 minutes per side. Grill the tomatoes until they are soft and beginning to brown, 3 to 4 minutes.. If pan searing: Set broiler to high. Add 2 tbsp olive oil to a large nonstick skillet over medium-high heat. Add tofu and cook until tofu is crispy and golden brown, 3 to 4 minutes per side. Drizzle the cooked tofu with just half the harissa marinade. Broil tomatoes until soft and browned, 4 to 6 minutes.

5
Finish the couscous salad

Add cooked couscous to the bowl with the cucumber and herbs and toss to combine. Roughly chop the tomato and add to the salad. Sprinkle with salt and pepper.

6
Serve

Divide the grilled tomato couscous salad between plates. Top with harissa tofu steaks and drizzle with dill yogurt. Serve with the remaining harissa marinade.

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