Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of extra-firm tofu for 30 minutes, then cut it into 1.5 cm cubes.

2. 2

   Prepare the chermoula marinade by finely chopping 1/2 cup fresh parsley and 1/4 cup fresh cilantro, then combining them in a bowl with 4 cloves minced garlic, 2 teaspoons ground cumin, 1 teaspoon sweet paprika, 1/2 teaspoon black pepper, 1/4 teaspoon salt, 2 tablespoons fresh lemon juice, and 3 tablespoons olive oil.

3. 3

   Gently toss the tofu cubes with the prepared chermoula marinade, ensuring all pieces are well coated, and let the mixture marinate for at least 15 minutes.

4. 4

   Meanwhile, bring 2 cups of vegetable broth to a simmer, then stir in 1/4 teaspoon saffron threads and let infuse for 5 minutes before pouring the hot broth over 1.5 cups of fine couscous in a heatproof bowl, covering immediately with a lid, and allowing it to steam for 5 minutes until fluffy.

5. 5

   Heat 3 tablespoons of high-smoke point frying oil in a large skillet or wok over high heat until shimmering.

6. 6

   Add the marinated tofu cubes to the hot oil in a single layer and flash-fry for 2-3 minutes on each side until golden brown and slightly crispy, working in batches if necessary to avoid overcrowding the pan.

7. 7

   Fluff the saffron couscous with a fork and arrange 1 cup onto each serving plate, then top generously with the flash-fried chermoula tofu and garnish with additional fresh cilantro.