1/2 a red pepper, cubed
1 carrot, cubed
2-3 garlic cloves, crushed
6 button mushrooms, sliced
12 raw almonds
1 fresh medjool date, chopped (toss in 807]cornstarch to separate pieces if desired)
1 cup couscous
200g (7oz) firm tofu, sliced & cut into thirds
1 1/2 vegan beef-flavour bouillon (stock) cubes
2 cups water (plus more)
2 teaspoons Nuttelex (or other vegan margarine)
'Ras el Hanout', a Middle Eastern spice blend
sweet chutney or relish to serve
Press tofu with paper towel or tea towel to dry out a little.
Dissolve bouillon cubes in 2 cups water in a small saucepan and add tofu ‘steaks’. They should be just covered by the stock. Add a little more water if necessary.
Bring to a boil and simmer until stock is reduced to just below the top layer of tofu. Take off heat and leave to marinate.
Heat 2 tablespoons olive oil in a fry pan and sauté pepper, carrot, garlic, mushrooms, almonds and date with a tablespoon of ‘Ras el Hanout’ until just soft. Transfer to a bowl.
Heat 1 tablespoon olive oil in same fry pan used for vegetables (don’t clean). Fry tofu on medium heat until brown on each side.
Pour the remainder of the tofu stock into a measuring cup and pour in enough water to make 1 cup. Bring to a boil then turn off heat, add couscous and stir quickly. Cover with lid for 5 minutes to absorb.
Stir Nuttelex through couscous with a fork. Turn heat back to low and add vegetable mixture and stir through until heated.
Serve couscous in a bowl topped with tofu and chutney.
Play with proportions and you can make this a big dish for a dinner party.