Braised Cauliflower Couscous with Orange Tofu

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I think I’ve saved the best for last in the Super Salads section. You’ve got to be quick with this one to get it into 20 minutes, but moving from one thing to another makes it so much fun, and trust me, it’s delicious. I always look for ways to spice up my tofu, and the orange in this recipe really works well with all the ingredients. I hope you enjoy this real Super Salad!

200g (1¼ cups) uncooked wholewheat giant couscous

400ml (1¾ cups) boiling water or vegetable stock

2 tablespoons coconut oil, plus extra if needed

1 small cauliflower, cut into small florets and even use the stalks!

1 teaspoon sweet paprika

1 teaspoon ground cinnamon

250g (9oz) firm tofu, drained and crumbled

zest and juice of ½ orange

1 tablespoon honey

1 tablespoon nutritional yeast

small handful of mint, finely chopped

2 spring onions (scallions), sliced

good handful of flaked (slivered) almonds

sea salt and freshly ground black pepper

Serves 4

Place the couscous in a large bowl (this will be the main bowl, so make sure it’s big enough) and cover with the boiling water or veggie stock. Cover and leave until the liquid is absorbed.

Melt the coconut oil in a large frying pan over a medium-high heat. Add the cauliflower and cook, stirring regularly, for 10 minutes. Sprinkle the cauliflower with the paprika and cinnamon and continue to cook for another 2 minutes, making sure the cauliflower is nicely coated. Remove from the heat and add to the couscous.

Add the crumbled tofu to the same pan (feel free to add a bit more coconut oil) and cook until slightly golden, about 3 minutes. Add the orange zest and juice, honey and nutritional yeast and coat the tofu well. Fry for another minute, then add to the couscous. Mix the salad well and gently stir in the mint, spring onions and flaked almonds. Season to taste.

And that, my friends, is a super-gorgeous salad to be devoured immediately!