Tofoo Couscous with Sweet Potato, Kale and Peas

Serves 4 • Prep 10 min • Cooking 25 min
Vegans
Get this stuff
  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
Do this stuff
  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.
People also viewed
We use cookies to ensure that we give you the best experience on our website.
If you continue to use this site we will assume that you are happy with it.
OK
X
We use cookies to ensure that we give you the best experience on our website.
If you continue to use this site we will assume that you are happy with it.
×