Main Ingredients

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280g Naked Tofoo

50g Cornflour

500g Kale (Roughly Chopped)

Handful of Pine Nuts

½ Can Chickpeas

300g Couscous

1 Vegetable Stock Cube

For the Marinade

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1 Garlic Clove (Chopped)

½ tsp Ground Ginger

2 tbsp. Maple Syrup

1 tbsp. Soy Sauce

½ tsp Sesame Oil

For the Sauce

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½ tsp Ground Ginger

2 Garlic Cloves (Chopped)

3 tbsp Maple Syrup

1 tbsp Soy Sauce

½ tsp Sesame Oil

1 Chopped Chilli (Optional)

3 Spring Onions

1 tsp Cornflour

Previous Recipe

Tofoo and Kale Couscous in Sticky Maple Sauce

Serves 4 • Prep 25 min • Cooking

Tofoo and Kale Couscous in Sticky Maple Sauce
Main Ingredients

Underline

280g Naked Tofoo

50g Cornflour

500g Kale (Roughly Chopped)

Handful of Pine Nuts

½ Can Chickpeas

300g Couscous

1 Vegetable Stock Cube

For the Marinade

Underline

1 Garlic Clove (Chopped)

½ tsp Ground Ginger

2 tbsp. Maple Syrup

1 tbsp. Soy Sauce

½ tsp Sesame Oil

For the Sauce

Underline

½ tsp Ground Ginger

2 Garlic Cloves (Chopped)

3 tbsp Maple Syrup

1 tbsp Soy Sauce

½ tsp Sesame Oil

1 Chopped Chilli (Optional)

3 Spring Onions

1 tsp Cornflour

Method

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1. Cube your Tofoo. Combine all of the marinade ingredients in a medium bowl and mix with the Tofoo cubes. Leave to marinade for at least 15 mins.

2. Drain the marinade and add to a medium sized pan.

3. Roll the Tofoo cubes in the cornflour and fry in a hot frying pan for 3 mins on each side.

4. Cook the couscous according to packet instructions in vegetable stock.

5. In a frying pan, lightly toast the pine nuts.

6. In a large pan of boiling water, boil the kale for 2 mins.

7. To make the sauce - In the medium pan of the remaining marinade add the maple syrup, soy sauce, ginger, garlic, chilli, spring onions, sesame oil and 100ml boiling water. Bring to the boil and allow to bubble. Dissolve 1 tsp cornflour in another 100ml boiling water and add to the pan. Boil until thickened.

8. In a large serving bowl, combine the couscous, Tofoo, kale, chickpeas and pine nuts. Pour the sauce over and gently mix to distribute.