After our last foray into the world of soy protein with a tender tofu recipe, we return to the firmer texture to prepare it with a very simple and short marinade that combines very well with a side of vegetables and grain, in this case couscous. It is a staple in our pantry to provide energy and satiety to the dish with very fast cooking, but we can replace it with another cereal or pseudocereal to our liking.
The vegetables can also be changed for those that are at home or according to the season, and if we have to turn on the oven for another preparation, we can cook them roasted and save the pan, achieving a different flavor and texture. For example, we can use pumpkin, kohlrabi, zucchini, edamame, broad beans, round green beans… and substitute couscous for white or red quinoa, brown rice, spelt grain, pearl barley, etc.
{“videoId”:”x80vl4u”,”autoplay”:true,”title”:”VEGAN GUACAMOLE TACOS with TEXTURED SOY Quick and easy recipe”,”tag”:”tacos”}
After draining and pressing the tofu well at least half an hour before, well wrapped in several layers of kitchen paper and with a weight on top, cut into rectangles or cubes 1 cm thick.
Mix the oil, mustard, curry, syrup, hot sauce, lemon, salt and pepper in a bowl. Arrange the tofu in a bowl and add the marinade, mixing well. Cover with film and leave to marinate at room temperature.
Heat a little oil in a frying pan or casserole over medium heat and sauté the onion with the garlic and ginger, with a pinch of salt, for about 8-10 minutes, letting them sweat but not toasting. Add the carrot, raise the heat and sauté for a few minutes. Lower the power, cover and let cook, adding a little water or white wine if it gets too deep.
Cook while the couscous according to manufacturer’s instructions; Normally you just have to hydrate it in twice the amount of boiling water, already off the heat and covered, with a pinch of salt and olive oil. Reserve.
Add the peas to the vegetables and let the whole cook until the vegetables are at their point, but still somewhat firm. Add the couscous and stir well, seasoning if necessary. Keeping warm.
In the same clean pan or another, cook the tofu without draining with a little oil, letting it brown well on the both faces, about 5-8 minutes on each side, so that it is slightly firm on the outside. Serve everything together with parsley or chopped cilantro.
The best recipes of Direct to the palate (Cooking)
RRP at El Corte Inglés €18.95
PVP in Fnac €18.95
What to accompany marinated tofu with vegetable couscous
This dish is already very complete and satiating, whose portion we can increase or decrease depending on our energy or nutritional needs. It’s perfect for have leftovers or prepare ahead of time and take it in a container, better keeping the tofu separately from the side mix. We can complement it with seasoned tomato or a salad of light green leaves, and dress at the table with lemon, lime or other fresh herbs.
In vitónica | Baked Tofu Nuggets: Healthy Vegan and Gluten Free Recipe
In vitónica | Spinach Salad with Lemon-Marinated Tofu and Grilled Thyme – Healthy Vegan Recipe