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Vegan Harissa Apricot–Glazed Tofu
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Vegan Harissa Apricot–Glazed Tofu

Vegan Harissa Apricot–Glazed Tofu

with Green Beans, Lemon Cilantro Couscous & Pistachios

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:
New
Vegan
Calorie Smart
Spicy
Allergens:
Tree Nuts
Wheat
Soy

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

6 ounce

Green Beans

1 unit

Lemon

¼ ounce

Cilantro

½ ounce

Pistachios

(Contains: Tree Nuts)

2.5 ounce

Israeli Couscous

(Contains: Wheat)

2 unit

Veggie Stock Concentrate

1 unit

Tofu

(Contains: Soy)

1 tablespoon

Cornstarch

1 unit

Apricot Jam

1 tablespoon

Harissa Powder

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories590 kcal
Fat27 g
Saturated Fat4 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.

Utensils

Zester
Baking Sheet
Small pot
Paper Towel
Medium Bowl
Large Pan

Instructions

Prep
1

• 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.

Roast Green Beans
2

• 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.

Cook Couscous
3

• 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.

Start Tofu
4

• 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.)

Finish Tofu
5

• 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 servings, 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.

Finish Couscous
6

• 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.

Serve
7

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

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