Ingredients
1 block firm tofu, cubed
1/4 cup olive oil
3 cloves garlic, minced
Zest and juice of 2 lemons
1 tsp dried oregano
Salt and pepper to taste
1 cup couscous
3/4 cup vegetable broth
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 cup fresh parsley, chopped
Instructions
Preheat oven to 400°F (200°C)
Whisk olive oil, garlic, lemon zest, oregano, salt, and pepper
Marinate tofu cubes in the mixture for 10 minutes
Drain tofu and pan-sear until golden, then finish in the oven
Meanwhile, cook couscous with vegetable broth until fluffy
Prepare vegetables by adding lemon juice and seasonings to cherry tomatoes and cucumbers
Assemble bowls with couscous, tofu, and vegetables; garnish with parsley
Notes
Use vegan tofu for a plant-based version
Chopped kalamata olives or roasted red peppers make good optional additions
Leftovers store well in airtight containers for up to 3 days
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Table
- Method: Pan-searing with oven finish
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 2300mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 0mg