HARISSA TOFU – 280 g / 10 oz ready-pressed tofu (I used Tofoo)* – approx. 1 tsp salt, adjust to taste – ½ tsp ground cumin (optional) – ½ tsp smoked paprika (optional) – 2 tbsp + ½ tsp cornstarch – oil, for frying – 30 ml / 2 tbsp harissa paste* – 30 ml / 2 tbsp maple syrup – 30 ml / 2 tablespoons lemon juice, plenty in flavor
– 80 ml / 1/3 cup vegan single cream (I used Oatly) – 0.5″ / 1.5 cm ginger, finely minced – 1 garlic clove, finely minced HERBY COUSCOUS – 135 g / 1½ cup couscous (or rice/quinoa* if GF) – 15 ml / 1 tbsp olive oil – 2 spring onions/scallions, finely sliced – 400 g / 14 oz can of chickpeas, drained – large handful of mint and parsley (or coriander) – 1 lemon, zest and juice – salt and pepper
HARISSA TOFU Cut tofu into 2 cm/0.8" cubes. Press unpressed tofu before using. I used pre-mashed tofu.
Mix ½ teaspoon salt, ½ teaspoon hot water, ½ teaspoon cumin, and ½ teaspoon paprika in a nonstick bowl and coat tofu if time allows. Still them. After preparing couscous, drain.
Put 1-2 tablespoons corn starch on tofu cubes. Heat 1 tablespoon of oil in a preheated non-stick pan or wok. Add tofu and cook all sides until golden brown. Tofu can be baked until firm at 200° C / 390° F for 30 minutes instead of fried.
Mix harissa paste, maple syrup, 3 tablespoons lemon juice, vegan cream, and 2 teaspoons water in a bowl. Add ½ tsp salt (taste to adjust). In a small bowl, combine ½ teaspoon cornstarch and 1 teaspoon water.
Remove the fried tofu from the pan and sauté garlic and ginger over low heat until opaque and fragrant. Thicken the hot tofu and fold in the harissa sauce and ground cornstarch. On top of the couscous.
HERBY COUSCOUS Sprinkle the pot with ½ teaspoon salt. 225 ml - small beaker - uses cover plate to invert water temperature beside .
Squeeze the lemon and finely chop the spring onion, mint and parsley (with stems) and set aside.
stuffed with couscous and frozen to keep the vegetables from softening.
Once cool, add the couscous sauce, chopped spring onion, herbs, lemon juice, olive oil and the juice of half a lemon. stir