Moroccan-spiced tofu and giant couscous

Sub for regular-sized couscous if you’re in a pinch.

Ingredients

• 1 red onion, diced
• 2 cloves garlic, sliced
• 300 ml water
• 1 tsp smoked paprika
• 2 tsp Moroccan seasoning or ras-el-hanout
• 1 tsp tomato puree
• 1 orange, zested and juiced
• 15 cherry tomatoes, halved
• 3 mixed peppers, diced
• 1 courgette, diced
• 1 aubergine, diced
• 1 tsp lower salt vegan vegetable bouillon
• 100 g giant wholemeal couscous
• 200 g calcium-set firm tofu, pressed and diced
• Black pepper, to taste
• 20 g pumpkin seeds
• ½ bunch fresh coriander, chopped

Method

1. Heat a large saucepan over a medium heat, add the onion and garlic along with the water and bring to a simmer. When the onions have started to soften, add the smoked paprika, Moroccan seasoning and tomato puree and return to a simmer. Add the orange juice and zest, cherry tomatoes, peppers, courgette, aubergine and bouillon and return to a simmer. Add the giant couscous and mix thoroughly then top with the diced tofu and cover the saucepan. Turn down the heat to low and allow the couscous to cook, absorbing the stock in the pan.
2. When cooked, gently season being careful not to break up the tofu and transfer to a large bowl. Top with the pumpkin seeds and chopped coriander.

TIP: Look for calcium in the ingredients list of your tofu

TIP: If your supermarket doesn’t stock bouillon, check out online retailers or your local health food shop