Cous Cous Tofu Salad

Summer Ready

I can’t get enough of making this salad, it works so well on its own or with falafel, veggie burgers or just a big handful of salad leaves

Ingredients

• 2 cups of cous cous

• Nutritional yeast

• Cornflour

• 1 bunch spring onion

• 1 handful cherry tomatoes or similar

• 1 chunk of cucumber

• 1/2 red & yellow pepper (or 1 whole)

• 1 tin canellini beans or lentils

• 1 block super firm tofu (I used Tofoo)

• Olive oil

• Seasoning to taste

Method

• Put the cous cous into a bowl with a drizzle of olive oil, a good shake of nutritional yeast & a generous pinch of salt, then pour over boiling water until it covers it & set aside (make sure bowl is large enough for cous cous to expand

• Cut the vegetables & tofu into small cubes

• In a separate bowl, pat dry the tofu to get rid of excess water, then pour in some more olive oil, cornflour, salt & nutritonal yeast so it covers the surface of the tofu

• Place the tofu in a frying pan (you can oven bake or grill if you prefer)

• Keep turning the tofu until brown & set aside to cool

• When ready to compile, stir the cous cous to break it up, then in a big bowl mix with the tofu & vegetables

• You can always add another drizzle of olive oil, herbs (e.g. parsley or basil) or seasoning to taste

• Can be stored in an air tight container for a few days

• You can add other veg if you prefer, such as cooked mushrooms or courgette or red onion etc…

• Enjoy!