Informations supplémentaires
30 min.
|
790 kcal
|
easy
|
|
Printable version
1. Setup
Drain and rinse the corn. Zest the lime and cut into wedges. Cut the tomato into small cubes. Grate the cabbage. Cut the tofu into cubes. Chop the shallot. Thinly slice the jalapeño.
2. Prepare the salsa
In a bowl, mix the corn with the tomato, the shallot to taste, the lime zest, the juice of a quarter of a lime, a drizzle of oil, salt and pepper. Reserve. In another bowl, mix the guacamole with the yogurt and the juice of half a lime. Season with salt to taste.
3. Pickle the jalapeño
Add 1/3 cup of water, ¼ cup of vinegar, a pinch of salt and 1-2 tbsp. of sugar in a small saucepan. Bring to a boil. Add the jalapeño to the pan and let marinate off heat. In a bowl, mix the cabbage with a drizzle of oil, 1-2 tbsp. of cider or wine vinegar, a pinch of sugar, salt and pepper.
4. Cook the couscous
Bring a saucepan with 1 2P | 1.5 3P cups of water to a boil. Add the couscous. Remove from the heat, cover and let the couscous absorb the water for about 4-5 minutes. Break up the couscous with a fork and add a drizzle of oil, salt and pepper.
5. Cook the tofu
Place the tofu in a bowl with a drizzle of oil, the spices, salt and pepper. Heat a drizzle of oil in a skillet over medium-high heat. Cook the tofu cubes 5-7 minutes until browned. Reduce the heat if needed to not burn the spices.
6. Plate your dish
Serve the couscous in a bowl with the tofu, corn salsa, crumbled feta, cabbage, yogurt and pickled jalapeños. Bon appétit!
300gTofu
180gCouscous
57gGuacamole
100gGreek Yogourt 2%
40gFeta Cheese
1unitTomato(es)
199mlCorn Kernels
1unitShallot
9gSpice Mix (Ground Chipotle,Onion Powder,Dried Thym,)
1unitLime
0.25unitGreen Cabbage
0.5unitJalapeño(s)
What you need
pan, pots, strainer, box grate, bowls
790 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
98g
33%
fat
26g
40%
cholesterol
20mg
7%
fiber
13g
52%
protein
47g
saturated
6g
30%
sodium
374mg
16%
sugar
9g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg