Baked Lemon Herb Tofu with Couscous

Serves: 1

Ingredients:

• 120–150g firm tofu, sliced into a fillet shape

• ½ cup cooked couscous

• ½ cup cucumber, diced

• ½ cup cherry tomatoes, halved

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon olive oil

• ½ teaspoon lemon zest

• ½ teaspoon lemon juice

• ½ teaspoon dried oregano

• Salt and pepper, to taste

Steps:

1. Preheat the oven to 200°C (fan-forced). Line a baking tray with baking paper.

2. Rub the tofu fillet with ½ tablespoon olive oil, dried oregano, lemon zest, salt, and pepper. Place it on the baking tray and bake for 15–18 minutes, flipping halfway, until golden and slightly crisp.

3. While the tofu bakes, fluff the cooked couscous with a fork and mix in the diced cucumber, cherry tomatoes, fresh parsley, lemon juice, and the remaining olive oil. Season with salt and pepper to taste.

4. Once the tofu is ready, place it on top of the couscous salad and serve immediately.

Why We Love It:

This meal is fresh, light, and packed with plant-based protein, antioxidants, and vibrant flavours. The zesty couscous complements the lightly crispy, herb-infused tofu beautifully, making it a satisfying yet healthy option for lunch or dinner.