Balsamic-Agave Tofu With Beet Infused Couscous
Tofu is made from soy milk and is a popular protein source in vegetarian and vegan diets.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Balsamic-Agave Tofu With Beet Infused Couscous
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Press the tofu to remove excess water and cut it into cubes.
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In a bowl, whisk together balsamic vinegar and agave syrup. Toss the tofu cubes in the mixture and let them marinate for 10 minutes.
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Meanwhile, peel and grate the beets.
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In a saucepan, bring vegetable broth to a boil and add the grated beets. Cook for 5 minutes, then remove from heat and let it cool.
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In a separate saucepan, bring water to a boil and cook the couscous according to package instructions.
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Drain the cooked couscous and mix it with the beet mixture.
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In a skillet, heat olive oil over medium heat and add chopped red onion. Cook until softened.
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Add marinated tofu cubes to the skillet and cook until browned on all sides.
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Serve the balsamic-agave tofu over the beet-infused couscous. Garnish with fresh parsley.
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Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 45g15%
- Sugars 10g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
