*Crispy Tofu and Couscous Salad



  • Couscous (I purchased the 16oz bag of Bob’s Red Mill Pearl Tricolor Israeli Couscous and it was delicious!)
  • Firm tofu – 2 packages (cut each block into 4 thin sheets)
  • Onion, chopped – 1
  • Tomato, Roma, chopped – 2
  • Chickpeas – 2 cans
  • Feta cheese – 4 oz container
  • Parsley, chopped – 1/4 cup
  • Lemon juice – 4 tbsp (about 2 lemons)
  • Salt
  • Pepper
  • Olive oil


  1. Bring  a large pot of water to a boil.  (If you cook the whole bag, you will need 3 3/4 cups of water.)  Cook couscous according to package directions.
  2. While couscous cooks, heat olive oil in two separate medium pans.
  3. In one pan, sear each of the tofu until golden brown and crispy.  (Don’t forget to add salt and pepper).
  4. In the other pan, add the onion and tomato.  Cook until tender.
  5. Once couscous is done, drain and add in onion and tomato mixture, parsley, feta cheese and lemon juice.  Salt and pepper to taste.
  6. Service couscous with the sliced tofu or cut the tofu into squares and add to the couscous mixture.

Vegan option:  Just remove the feta cheese and you’ve got yourself a tasty vegan treat!

Servings:  You should get about 10 servings from this.  Use about 1 cup of couscous and divide the tofu between 10 dishes.


Cost:   About $2.50 per serving

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