Vegan Pomegranate Glazed Tofu with Couscous
Sticky pomegranate-glazed tofu rests on a bed of fluffy couscous, laden with roasted vegetables and juicy, bursting pomegranate seeds. It’s the perfect date night meal.
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Make a date with this sweet and sultry meal that’s perfect to share with someone special.
Tender slices of tofu, baked to perfection with a sticky pomegranate glaze, are laid on a luxurious bed of fluffy couscous and herb roasted vegetables.
This dish is studded with crimson pomegranate seeds that burst with flavour in every bite you take of this naughty-but-nice vegan recipe.
As well as adding a tantalisingly tasty twist, pomegranate is considered an aphrodisiac with reports of it increasing testosterone levels by up to 30%.
And the bonus, this meal is light but energising, making it the perfect start to a night of dancing and romancing.
Serve this as a main course for a Valentine’s day dinner, or take it along to a romantic summer picnic.
Is couscous healthy?
Couscous is often though of as a healthy alternative to pasta. It’s actually made of similar ingredients, but uses whole wheat flour.
Compared with white pasta, couscous offers very little difference in carbohydrate content, while being lower in protein and healthy fats.
Although it does not contain significantly fewer calories or carbohydrates, like cauliflower rice or konjac noodles might, couscous does still have some health benefits compared with pasta.
Couscous contains less saturated fat than pasta, slightly fewer calories, and more fibre.
What is herbes de Provence?
Herbes de Provence is a mix of herbs often used in French cuisine. It pairs well with Mediterranean flavours and is similar in flavour profile to Italian seasoning, but slightly more floral due to the inclusion of lavender.
It should be easy to find in most supermarkets, but if you want to make your own, simply mix the following ingredients together and store in an airtight pot or jar.
2 tsp dried rosemary
2 tsp dried savory
2 tsp dried thyme
2 tsp dried basil
2 tsp dried marjoram
2 tsp dried lavender
1 tsp dried oregano
1 tsp dried tarragon
1 tsp fennel seed
1 crushed bay leaf
Total Time: 2 hours
Calories: 776
Servings: 2
Rating:
Nutritional information per serving:
Serving size
647g
calories
776
fat
33g
saturates
3.2g
carbs
118g
sugars
50g
fibre
17g
protein
39g
salt
2.4g
Total Time: 2 hours
Calories: 776
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- For the pomegranate glazed tofu
- 1 1 cloves garlic, puréed
- 1 1 tsp smoked paprika
- 0.5 0.5 tsp dried rosemary
- 1 1 tsp dried oregano
- 0.5 0.5 Tbsp lemon juice
- 2 2 Tbsp pomegranate molasses
- 140 140 g extra firm tofu, sliced
- For the couscous
- 0.5 0.5 Tbsp olive oil
- 0.25 0.25 cauliflower, cut into small florets
- 0.5 0.5 carrot, chopped
- 0.5 0.5 red pepper, chopped
- 0.5 0.5 red onion, chopped
- 1 1 Tbsp herbes de Provence
- 60 60 g couscous
- 0.5 0.5 Tbsp lemon juice
- 120 120 ml vegetable stock
- 0.25 0.25 pomegranate, seeds only
Method
- To make the glazed tofu, add the garlic, paprika, rosemary, oregano, lemon juice and pomegranate molasses to a bowl and whisk together. Add the tofu to the bowl, mix and leave in the fridge to marinate for one hour.
- Preheat the oven to 200°C/400°F/Gas 6. For the couscous, add the oil, cauliflower, carrot, red pepper, onion and herbes de Provence to a bowl and mix well, season to
taste. Spread over a baking tray and roast for 30-40 minutes until cooked through and nicely roasted. - Add the roasted vegetables, couscous and lemon juice to a bowl and mix together. Bring the stock to the boil, add to the bowl and cover with cling film. Let this sit for 10 minutes until the stock has been absorbed, then use a fork to fluff up the couscous. Season to taste then stir through pomegranate seeds.
- Add the tofu to a lined baking tray and bake for 30 minutes until the glaze has become sticky and the tofu is firm. Serve the tofu on a bed of couscous.
Finish off your romantic meal in style with one of these indulgent vegan dessert recipes
