Miso-harissa crispy tofu with butter beans and lemon tahini

DinnerVeganFree

Crispy miso-harissa tofu over butter beans, greens and couscous, finished with a zesty lemon tahini drizzle. Plant-based, packed with protein and on the table in 25 minutes.

Per bowl · serves 1 · 25 minutes · vegan

560kcal

39 gProtein

50 gCarbs

21 gFat

Bigger days? Add 40 g more couscous (+135 kcal) or 1 tsp olive oil (+40 kcal). Protein stays the same.

Ingredients

• 180 g extra-firm tofu (e.g. Tofoo Naked), cubed and patted dry
• 1 tsp white miso
• 1 tsp harissa paste
• Oil spray
• 120 g drained butter beans
• 80 g cherry tomatoes, halved
• 60 g spinach
• 40 g wholewheat couscous
• 10 g tahini, juice of ½ lemon, 1 to 2 tbsp water, pinch of salt

Method

1. Toss the tofu with the miso, harissa and a spray of oil. Air-fry at 200°C for 12 to 15 minutes (or bake at 220°C for 20 to 25 minutes), shaking halfway, until crispy.
2. Pour 60 ml boiling water over the couscous, cover for 5 minutes, then fluff.
3. In a pan, warm the butter beans and tomatoes for 3 to 4 minutes, then wilt in the spinach with a pinch of salt.
4. Whisk the tahini, lemon and water into a pourable drizzle.
5. Bowl it up: couscous, beans and greens, crispy tofu, drizzle. Add chilli flakes if you like.

Not sure how much to eat? Try the macro calculator · See the programmes

Macros calculated from standard per-100 g values; check your own pack labels.