Spiced baked tofu with lemon pepper couscous

I absolutely love tofu, especially when it’s baked and is crispy on the outside but soft in the middle! This recipe is just an idea of a marinade but there are so many possible options 🙂 Soy and honey is another one of my favourites…

(Serves 1)

  • 200g Extra firm tofu
  • 1tsp. Rapeseed oil
  • 1/4tsp. Chilli powder (optional)
  • 1/4tsp. Cayenne Pepper
  • ½ tsp. Paprika
  • 1/2tsp. Onion granules
  • 1/2tsp Dried oregano
  • Pinch of Ground cinnamon
  • Pinch of Turmeric
  • 1tsp. Balsamic vinegar
  • 1/2tsp. Honey
  • 60g dried Couscous
  • 1tsp. Lemon juice
  • Stock (optional)
  • 1 Carrot Julienne peeled (peel into ribbons using a normal peeler)
  • Handful of fresh Spinach sliced into ribbons
  • Fresh chilli (optional for garnish)
  • Lemon rind (for garnish)
  • 1tsp. Extra virgin olive oil
  • 1tsp. Seeds
  • Salt & Pepper


  1. Cut the tofu into 1cm thick 3cm x 3cm squares and remove any moisture by pressing in between sheets of kitchen towel
  2. In a bowl mix the oil, balsamic vinegar, salt and pepper, and all the spices and brush onto the the tofu
  3. Place the tofu on a baking tray lined with baking paper


  1. Bake at 200 degrees C for 12 mins then flip squares and cook for a further 10mins
  2. To the dry couscous add the lemon juice along with a good amount of ground black pepper
  3. Cook the couscous according to the packet – I tend to use chicken/vegetable stock to add extra flavour but if you don’t want to make sure to add a pinch of salt to the water when cooking your couscous
  4. Once the couscous is cooked mix in the carrot and spinach as well as extra virgin olive oil


  1. Garnish with the seeds, chilli and lemon rind and serve with your crispy spiced tofu


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