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Medallions of Lemon Herb Tofu with Couscous Recipe

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Medallions of Lemon Herb Tofu with Couscous

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Ingredients:

Medallions:
3 16 oz. blocks extra firm or vacuum packed organic tofu
Chosen Foods High Heat Avocado Oil Spray
1 tablespoon Scott’s Food Products Lemon Pepper Seasoning
2 tablespoons European Style Earth Balance Vegan Butter, melted
2 tablespoons extra virgin olive oil
1 teaspoon maple syrup
Juice of one lemon
2 tablespoons fresh oregano and thyme, chopped
 
Couscous:
2 packages Roasted Garlic & Olive Oil Near East Pearled Couscous Mix
12 oz. assorted cherry or grape tomatoes
1 cup assorted pitted olives, halved
1 English cucumber, peeled, seeded, and diced
1/2 bunch Italian parsley, stems removed and chopped
Juice of one lemon
freshly ground sea salt and black pepper, to taste
 

Directions:

  1. Preheat an oven to 200 degrees. Spread the tomatoes in a single layer in a glass baking dish or on a parchment lined baking sheet. Place the baking dish in the oven and roast them at 200 degrees for 40 minutes. After baking the tomatoes should still be firm on the outside and hold their shape.
  2. Prepare the couscous according to package directions. Allow it to sit covered for 15-20 minutes to cool and absorb any remaining liquid.
  3. Cut the tofu blocks into 1/2-3/4 inch thick horizontal slabs. Use a cookie cutter to cut shapes from each slab. Reserve the remaining pieces, they can be used later as a scramble, tofu egg salad, or blended into a dessert.
  4. Heat a barbecue or flat grill to medium high. Coat each medallion with avocado oil spray and a sprinkle of lemon pepper seasoning. Place the medallions on the grill for 4-5 minutes each side.
  5. Combine the additional one tablespoon of Scott’s Lemon Pepper Seasoning with the vegan butter, olive oil, maple syrup and lemon juice. Lightly baste the medallions with the sauce the last few minutes of grilling.
  6. Transfer the couscous to a medium mixing bowl. Add the roasted tomatoes, olives, cucumber, parsley and lemon juice. Toss gently to combine, season with freshly ground sea salt and black pepper to taste.
  7. Arrange the medallions of tofu on a serving plate, spoon some of the sauce over each and top them with a sprinkle of freshly chopped oregano and thyme. Serve with a side of warm couscous and suggested grilled asparagus, hot bread and European Style vegan butter. Serves six.
  8. Note
  9. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
Course: Dinner
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