Za’atar Tofoumi with Orange Couscous, Tahini & Pomegranate Dressing Vegan recipe

Za’atar Tofoumi with Orange Couscous, Tahini & Pomegranate Dressing

Prep 25 mins
Cook 15 mins
Serves 4

Za’atar is a delightfully fragrant and delicious way to incorporate Middle Eastern flavours in to your recipes. Its sesame base brings great texture and flavour to organic tofu. Combined with the zesty hints of the salad and the creamy tahini, it’s sure to be a dinnertime hit.

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Ingredients

For the za’atar tofoumi:
1 block Cauldron Organic Tofu, drained and pressed for 30 minutes, cut horizontally into rectangles, approx. 16 slices
2 tbsp corn flour
3 tbsp za’atar
½ tsp ground black pepper
½ tsp sea salt
1 tbsp olive oil

For the orange couscous:
120g giant couscous
1 tbsp extra virgin olive oil
2 tbsp orange juice
Finely grated zest 1 orange
10g fresh parsley, de-stalked and chopped
10g fresh mint, de-stalked and chopped
Salt and pepper to taste

For the tahini:
2 tbsp plain soy yoghurt
1 tbsp tahini
3 tbsp lemon juice
1 tbsp extra virgin olive oil
½ tsp ground cumin
Salt and black pepper to taste

For the pomegranate dressing:
3 tbsp pomegranate molasses
3 tbsp olive oil
1 tbsp balsamic vinegar
3 tbsp fresh pomegranate seeds

Method

  1. Mix together the cornflour, za’atar, ground black pepper and sea salt in a bowl. Coat the tofu slices by pressing into the dry mixture. Cover and refrigerate for 30 minutes.
  2. Meanwhile, place the couscous in a saucepan and cover with boiling water. Place on a medium heat and cook for 8 minutes. Drain the couscous and set aside to cool.
  3. Prepare the creamy tahini by combining all ingredients in a bowl and mixing well. Repeat this process for the pomegranate dressing. Cover until required.
  4. Pour the olive oil into a large frying pan and place on a medium-high heat. Place the tofu in the pan and cook for 3 minutes on each side, until golden.
  5. To finish the couscous, add the remaining ingredients and stir well just before serving.
  6. Serve the tofu with the orange couscous, creamy tahini and a drizzle of the pomegranate dressing.