Chilli Tofu and Roasted Pepper Couscous
Nutrition per serving
Calories | 558 kcal |
Protein | 22.2 g |
Carbs | 73.8 g |
Fats | 19.5 g |
Saturated Fat | 3 g |
Monounsaturated Fat | 11.3 g |
Polyunsaturated Fat | 3.7 g |
Sugars | 14.1 g |
Fiber | 7.9 g |
Sodium | 1,418 mg |
Ingredients
Olive Oil | |
Fresh Coriander | |
Tofu, Firm Plain | |
Vegetable Stock Cube | |
Green Bell Pepper (capsicum) | |
Yellow Bell Pepper (capsicum) | |
Couscous | |
Sauce, Sweet Chilli | |
Red Bell Pepper (capsicum) | |
Sweet Smoked Paprika | |
Chili Powder |
1. Pre-heat the oven to 220 C (428 F)
2. Make sure bell peppers are de-seeded. Then place them in a roasting pan. Drizzle them with 2 tsp of olive oil and make sure they are well coated. Cook in the oven for 25 minutes.
2. Make sure bell peppers are de-seeded. Then place them in a roasting pan. Drizzle them with 2 tsp of olive oil and make sure they are well coated. Cook in the oven for 25 minutes.
3. At the same time add the couscous to a bowl then add the vegetable stock with 45ml of boiling water (per serve). Cover the bowl with cling film and leave for around 20 minutes.
4. Press the moisture out of the tofu using paper towels. Dice and coat in 1 tsp of olive oil, paprika, chilli powder and a pinch of salt and pepper. Place in a baking dish and bake in the oven for 20 minutes.
5. Take the peppers out of the oven and then dice them.
6. Take the cling film off the bowl and turn the couscous with a fork.
7. Now add the cooked tofu to the couscous. Add the diced peppers and finely chopped coriander and mix everything.
8. Plate and add sweet chilli sauce to taste.