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Tofoo Couscous with Sweet Potato, Kale and Peas

Our oriental Tofoo combined with our naked Tofoo gives just enough heat and spice to this tofu couscous with sweet potato, kale and peas. Use for an evening meal or share between a few friends for a lighter healthy lunch.

  • Serves: 4 people
  • Prep: 10 mins
  • Cooking: 25 mins
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Ingredients

  1. 1 pack Naked Tofoo
  2. 2 tbsp Cornflour
  3. 4 tbsp Olive Oil
  4. ½ Sweet Potato (cubed)
  5. 150g Couscous
  6. 240ml Vegetable Stock
  7. 100g Kale
  8. 100g Peas

Get started

  1. Preheat the oven to 180°C. Toss the sweet potato in 2 tbsp olive oil and bake for 20 mins on a baking tray.
  2. Meanwhile, toss the Tofoo cubes in the cornflour. Heat the remaining olive oil in a frying pan and fry the Tofoo cubes for 3 mins on each side.
  3. Mix the peas with the couscous and cook according to the package instructions in the vegetable stock.
  4. Boil the kale in a medium pan for 5 mins until soft.
  5. Mix together the couscous and peas, sweet potato, Tofoo and kale. Serve warm.
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