HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVegan Harissa Apricot–Glazed Tofu
Vegan Harissa Apricot–Glazed Tofu

Vegan Harissa Apricot–Glazed Tofu

with Green Beans, Lemon Cilantro Couscous & Pistachios

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Savory tofu is the star of this flavor-packed meal. Season, coat, and pan-fry it into crisp, golden nuggets with pillowy-soft interiors, then drape in a tangy-spicy-sweet apricot-harissa glaze. Fragrant cilantro lemon couscous provides a tasty bed to nestle the glazed tofu alongside tender oven-roasted green beans. Finish with a shower of crunchy pistachios and a bright squeeze of lemon for the ultimate vegan dinner idea.

Tags:NewVeganCalorie SmartSpicy
Allergens:Tree NutsWheatSoy

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce

Green Beans

1 unit


¼ ounce


½ ounce


(ContainsTree Nuts)

2.5 ounce

Israeli Couscous


2 unit

Veggie Stock Concentrate

1 unit



1 tablespoon


1 unit

Apricot Jam

1 tablespoon

Harissa Powder

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories550 kcal
Fat23 g
Saturated Fat3 g
Carbohydrate64 g
Sugar20 g
Dietary Fiber6 g
Protein19 g
Cholesterol0 mg
Sodium380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Paper Towel
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim green beans if necessary. Zest and quarter lemon. Finely chop cilantro. Roughly chop pistachios.


• Toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.


• In a small pot (medium pot for 4 servings), combine couscous, half the stock concentrates, ¾ cup water (1½ cups for 4), and a pinch of salt and pepper. Bring to a boil, then cover and reduce heat to low; cook until tender, 6-8 minutes. • Keep covered off heat until ready to serve.


• While couscous cooks, pat tofu dry with paper towels; dice into ½-inch cubes. • In a medium bowl, toss tofu with cornstarch; season generously with salt and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook, stirring occasionally, until golden brown and crispy, 3-4 minutes. (For 4 servings, you may need to work in batches.)


• Reduce heat to low; stir in jam, remaining stock concentrates, 1⁄3 cup water, ¼ tsp harissa powder, and a squeeze of lemon juice. (For 4, use 2⁄3 cup water, ½ tsp harissa powder, and juice from half a lemon.) Simmer, stirring occasionally, until thickened, 1-2 minutes more. • Remove from heat; season with salt and pepper to taste.


• Fluff couscous with a fork; stir in cilantro, lemon zest, juice from half a lemon (whole lemon for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt.


• Divide couscous, tofu, and green beans between bowls. Sprinkle with pistachios and serve with any remaining lemon wedges on the side.