Marmalade Tofu with Kale and Lemon Pearl Couscous

Categories: dinner, vegan

Ingredients

• 1 14 oz block of Super Firm Tofu, pressed well (or 4 seitan cutlets)
• 1 Cup Pearl Couscous
• 2 tsp Oil
• 2 tsp Fresh Lemon Juice
• Zest from 1 Lemon
• 1/2 tsp Salt (scant)
• 2 to 2 1/2 Cups Water
• 1 bunch Kale (or about 2 cups veg of choice)
• 2 tsp Oil
• 2 Tbs Water
• 1-2 tsp Tamari
• 1/4 cup Sliced Almonds
• 5 Tbs Marmalade
• 2 Tbs Tamari or Soy Sauce (reduced sodium)
• 1 Tbs Fresh Lemon Juice
• 1/2 tsp Hot Chili Flakes (optional)
• 1/4 tsp Ginger (optional)
• Freshly Ground Black Pepper

Directions

1. Preheat oven to 400º F.

2. My favorite method for pressing tofu: Pour off all excess water. Wrap the tofu in two paper towels. Then wrap the tofu in a terrycloth kitchen towel. Place a cast-iron skillet on top (or anything else that’s flat and heavy and can get wet) and let sit for 20 minutes or longer. After 20 minutes, the towel should be soaked through and the tofu nice and firm. The paper towel just protects the tofu from any lint or, um, cat hair that might be on the towel. Slice the block into 8 even rectangles.

3. In a baking dish that will fit all the tofu snuggly, whisk together your marinade. Add the tofu (or seitan) and coat each piece. Bake for 30 minutes, flipping halfway. There should still be a little marinade in the bottom of the dish after baking, just enough to use as a glaze.

4. When tofu is halfway done, heat oil in a large skillet an add dry couscous. Stir for a few minutes until each pearl is coated and lightly toasted. Add lemon juice, zest and salt. 2 cups of water and let simmer, stirring frequently, and watch as the couscous absorbs the liquid. When all liquid is absorbed, try a pearl to see if it is cooked through. Add more water as necessary. You can also boil the couscous, drain, then mix in the salt, juice and zest with a little oil.

5. In the last few minutes, heat the oil for the kale in a wok or large skillet. (The tofu will hold nicely in a warm oven if you need more time.) Add washed, torn kale and toss to coat. Add water to the hot pan and quickly cover with any lid that will fit to quick-steam the kale. Remove the lid after a few minutes (admire how tender and green the kale looks) and saute to cook off any remaining liquid. Add almonds and tamari, stirring well, until the almonds are lightly toasted.

6. Plate the couscous and then the kale. Add the tofu on top, and drizzle any remaining glaze over everything. Garnish with extra almonds if desired.

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