Summer Tofu Scramble
StirfryMy partner created this recipe while I was off sick, using ingredients from the garden. We started growing courgettes an
Instructions
Recipe steps from Mealie.
1
Step 1
Cut the tofu into small cubes.
2
Step 2
Heat some oil in a pan and when hot, add the tofu.
3
Step 3
Fry the tofu for about 10 minutes until golden on all sides. Turn regularly.
4
Step 4
Bring 300 ml water to a boil in a kettle.
5
Step 5
Mix the couscous and raisins in a bowl.
6
Step 6
Crumble the stock cube over the couscous. Add the boiled water and stir.
7
Step 7
Let the couscous soak for 5 minutes.
8
Step 8
Chop the coriander.
9
Step 9
Cut the pointed peppers into thin strips of up to 3 cm long.
10
Step 10
Cut the cherry tomatoes into quarters.
11
Step 11
Drain the chickpeas in a sieve and rinse with cold water. Remove the loose skins if necessary.
12
Step 12
Fluff the couscous with a fork.
13
Step 13
Mix the couscous, pepper, tomato, tofu and chickpeas in a salad bowl.
14
Step 14
Rinse the petit pois under warm water to thaw them.
15
Step 15
Mix the petit pois with the couscous salad.
16
Step 16
Add the olive oil and lemon juice to the salad and mix well. Add freshly grated black pepper and some salt to taste, if you like.
17
Step 17
Serve the salad with the coriander as a garnish.
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