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Glazed tofu with red wine vinegar and giant couscous (v, lf)

Hot or cold, lunch or dinner - this is an easy and satisfying meal.
Serves 2.
Vegan and low in fat.

Author: Bite-sized thoughts.

Original post (with pictures) here.

350g firm tofu, pressed and cut into chunks
1/4 cup red wine vinegar
1 tbsp maple syrup
1 tsp dried coriander
1 tsp dried paprika
Pinch of salt
1 large green pepper, chopped
1 to 1-1/2 cups cooked giant couscous
20 or so cherry tomatoes, cut in half


1. Heat a non-stick pan over medium high heat. Add the tofu and allow to saute for approximately 2 minutes. Meanwhile, whisk together the red wine vinegar, maple syrup, coriander, paprika and salt. Pour over the tofu and allow to cook over medium heat for a further 5 or so minutes, turning the tofu occasionally. Add the chopped pepper to the pan and allow to cook for a further 5 minutes.
2. Mix the tofu and giant couscous together and serve topped with the cherry tomatoes.