• Naked
  • Dinner
  • Lunch

Tofoo Couscous with Sweet Potato, Kale and Peas

  • 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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