If you are in the UK at the moment you probably don’t know whether to step outside without a coat or wrap up in thermals. It felt like a proper spring day on Friday and now there are a few inches of snow outside. Ugh!
I should probably talk about this salad, as that’s the reason you are all here. It was one of those ‘use up what’s in the fridge’ recipes and sometimes those just end up being the best meals. I roasted some courgette (zucchini) and broccoli and then fried some firm tofu in jerk seasoning. Added some couscous, rocket and pumpkin seeds and ta-da you have an easy, delicious salad.
As always, if you make this recipe be sure to tag me
on Instagram and use the #cupfulofkale. I love seeing your creations and adaptations of my recipes!
- 1 broccoli
- 2 courgette
- 1/2 cup couscous
- 6 yellow tomatoes
- 2 handfuls of rocket
- 1 block of extra firm tofu (225g)
- 1 tbsp jerk seasoning
- 1 tbsp pumpkin seeds
- Vegan ceaser dressing
Preheat the oven to 180C/350F.
Cut the broccoli into bite sized pieces and slice the courgette. Drizzle with some vegetable oil, salt and pepper and place in the oven.
Heat some oil in a small frying pan on medium heat and cut your tofu into small squares. Coat in jerk seasoning and then add to the pan. Cook on both sides until brown and crispy.
Place the couscous in a mug and pour over boiling water then place a plate on it. Leave for a minute to cook.
When the roasted vegetables are cooked (about 20 mins) remove from the oven and mix with the couscous and rocket in a bowl.
Serve and top with the tofu, pumpkin seeds and vegan dressing.
If your tofu is not firm you will need to press out at much water as you can beforehand.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 490Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 6mgSodium: 327mgCarbohydrates: 47gFiber: 11gSugar: 17gProtein: 33g