Name: Sun-Dried Tomato Pesto Tofu with Zucchini, Couscous & Carrot Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ English cucumbers; 3 (340 g) pkgs extra firm tofu; 1 ½ lemons; 1 ½ (340 g) jars roasted red bell peppers; 1 ½ (283 g) bags shredded carrots; 1 ½ cups sun-dried tomato pesto; 1 ½ cups whole wheat couscous; 6 medium zucchini squash; black pepper; salt

Sun-Dried Tomato Pesto Tofu with Zucchini, Couscous & Carrot SaladSun-Dried Tomato Pesto Tofu with Zucchini, Couscous & Carrot Salad — a 40-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ English cucumbers

3 (340 g) pkgs extra firm tofu

1 ½ lemons

1 ½ (340 g) jars roasted red bell peppers

1 ½ (283 g) bags shredded carrots

1 ½ cups sun-dried tomato pesto

1 ½ cups whole wheat couscous

6 medium zucchini squash

black pepper

salt

Instructions

Preheat oven to 230°C (450°F).

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a large baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce.

Juice lemons into a large bowl. Add pesto, water, salt, and pepper, then stir to combine. Set aside.

Medium dice tofu. Divide between two large baking sheets and season with salt. (Reuse the baking sheet from pressing the tofu to reduce dirty dishes.)

Trim and large dice zucchini. Add to the baking sheets with the tofu and drizzle with half of the pesto mixture; toss to combine and spread out in an even layer. (Reserve bowl with remaining pesto mixture for the salad.)

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until tofu is golden and zucchini is tender, 18-10 minutes. Remove from oven.

While the tofu and zucchini are baking, in a medium saucepan, bring water and salt to a boil. Remove from heat, add couscous, and stir. Cover and let stand for 10 minutes; fluff with a fork right before serving.

Meanwhile, trim and medium dice cucumbers. Add to the bowl with the pesto mixture.

Drain and roughly chop roasted peppers. Add to the bowl, along with the carrots, and stir to combine the salad.

To serve, divide couscous, tofu, zucchini, and carrot salad between bowls. Enjoy!

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