Tuesday, 26 November 2013

Tofu Couscous Bake- vegan

You can make this in one big tray, or individual dishes
This dish is a bit like shepherd's pie only in reverse and without potato: the protein part is on top and the carbs on the bottom. It was a quick and easy lunch, and I didn't get the exact recipe, but if you want to make it, here's (roughly) how:
You will need 3 l of soya milk, some tahini, lemon juice, salt and soy sauce for the topping. Curdle the soya milk and let drain in a fine-meshed sieve. Mix with tahini, salt, lemon juice and soy sauce until you get a tofu scramble texture and a somewhat cheesy taste. The base is simply softened couscous (add hot water and wait until it is absorbed) passata, salt, pepper, herbs and sweetcorn, olives and celery; plenty of celery gives that "cheese and celery" taste combo you might be missing if you're vegan.. (Feel free to add more veggies- I would have, but we'd run out of nearly everything.) Just put the base in an ovenproof dish/ dishes and spread the tofu on top. Bake for about 20 mins at 200C or until it is warmed through and starting to brown on top.

4 comments:

  1. Sounds amazing. Never thought about making homemade tofu from soya milk. 3 litres sounds like a lot of milk though... How many does this serve? x

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    1. Hi there and thanks for your comment :) Sorry, we usually do state how many a dish serves. This one made about 7 portions (we have a big family!) but I don't know how useful that fact is, since I didn't measure the amount of couscous. When soaked, the couscous filled a medium- sized deep roasting dish. Hope this helps you scale it down. We will probably make this agian and get exact measurements- as it is, it's a bit of an experiment!

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  2. thats an interesting recipe :) looks delicious !!

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  3. At first, I thought it was lasagna, my heart beats for it! Love the idea of using couscous as a filling and the curdled “tofu” topping. What a fantastic alternative to Shepherd’s pie!

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