Main Ingredients

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160g Oriental Cubed Tofoo

140g Naked Tofoo (cubed) (Optional)

2 tbsp Cornflour

4 tbsp Olive Oil

½ Sweet Potato (cubed)

150g Couscous

240ml Vegetable Stock

100g Kale

100g Peas

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Spicy Tofoo Couscous with Sweet Potato, Kale and Peas

Serves 4 • Prep 10 min • Cooking

Spicy Tofoo Couscous with Sweet Potato, Kale and Peas
Main Ingredients

Underline

160g Oriental Cubed Tofoo

140g Naked Tofoo (cubed) (Optional)

2 tbsp Cornflour

4 tbsp Olive Oil

½ Sweet Potato (cubed)

150g Couscous

240ml Vegetable Stock

100g Kale

100g Peas

Method

Underline

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.