Spicy Mango Tofu with Toasted Almond Pearl Couscous & Lemon Arugula

This is one of our favorite recipes any time of year – I just adjust the spice accordingly. It’s tangy, has all the great flavors & textures, and is easy to make. 

I love pearl couscous. I get it at Trader Joe’s along with the toasted sliced almonds, sprouted tofu, baby arugula & mango chutney. 

Ingredients:

• 1 package sprouted tofu (at Trader Joe’s it’s a double pack, use both pieces), cut into 1-inch cubes
• ¾ cup pearl couscous, cooked according to package instructions
• 1 small shallot, peeled & thinly sliced
• 3 cups baby arugula
• ⅓ cup toasted sliced almonds
• ¼ cup fresh parsley
• 1 lemon, zested & juiced (used in 2 parts, so divide the juice in half)
• 4 tbsp mango chutney
• 1 tbsp chili garlic crunch
• 4 tbsp olive oil
• Salt & pepper to taste

Directions:

1. Make the spicy mango sauce: Stir together ½ the lemon juice, mango chutney, garlic sauce & 1 tbsp water.

2. Cube the tofu and make the couscous according to the package instructions. 

3. Once the couscous is done, add 2 tbsp olive oil, parsley, almonds & lemon zest. Check if you need salt.

4. Heat 2 tbsp olive oil in a medium skillet and crisp the tofu on all sides. Don’t overcrisp!

5. Add the shallot and cook until slightly browned.

6. Add the spicy mango sauce and coat the tofu with it. Cook about 1 minute, until the sauce is thick.

7. Toss the arugula in a bowl with the rest of the lemon juice, 1 tsp olive oil, salt & pepper.

8. Plate the arugula: divide into 2 wide bowls, top with the couscous and then the tofu. YUM!

Enjoy!