Smoked tofu is a great ingredient to keep on hand as a tasty source of vegan protein that can be used to perk up a multitude of dishes. Here's one that's perfect for winter, loaded with root vegetables and giant couscous for a delicious and satisfying one-tray meal. We use multi-coloured carrots and sweet potatoes to add colour to this dish, but it works just as well with the usual varieties if that's all you can find. We like the mild smokiness from the tofu, but you could also add smoked paprika for a more full-on flavour.
Roasted Root Vegetables with Smoked Tofu, Giant Couscous and Almonds
Serves: 4 | Dietary: Vegan | Prep Time: 30 minutes | Cook Time: 40 minutes
- 4 small carrots, cut into long wedges
- 2 small sweet potato, cut into long wedges
- 3 banana shallots, cut into long wedges
- 8 garlic cloves, left whole in their skins
- a sprig of rosemary
- a few sprigs of thyme
- 1-2 tbsp olive oil
- salt and black pepper
- 150g smoked tofu
- 2 tbsp whole almonds
- 100g giant couscous
- 1 tsp olive oil
- 300ml water
- handful of flat parsley, chopped
- a splash of sherry vinegar
- a squeeze of lemon
- Preheat oven to 200C/180CFan.
- Mix the carrots, sweet potato, banana shallots, garlic, rosemary and thyme together in a roasting dish, drizzle with olive oil and season with salt and pepper.
- Roast in the pre-heated oven for 25-30 minutes until the vegetables are tender and caramelising on the edges.
- Slice the smoked tofu and add it to the dish and roast for another 10 minutes to heat through.
- While the vegetables are roasting cook the cous-cous. Fry the couscous in a the olive oil for a minute, cover with water and boil with a lid on for 15 minutes until the water is absorbed and the cous-cous is soft.
- In a frying pan dry-fry the almonds for a few minutes until they are turning brown, then roughly chop.
- Place the hot roasted vegetables and tofu in a serving dish.
- Mix the parsley in with the cous-cous and sprinkle over the vegetables. Scatter over the toasted almonds and splash a little sherry vinegar and a squeeze of lemon over the dish.
- Serve hot or at warm with a crisp chicory and orange salad.
Delicious food photography by Rob Wicks of Eat Pictures.
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