MEAL

Beet, couscous and grilled tofu Salad

Preparation 15 min

Cooking 50 min

Portions 2

1/2 package of Unisoya Fine Herbs Tofu, cut into triangles
1/2 tablespoon maple syrup
1/2 tablespoon hoisin sauce
1/2 tablespoon sesame oil
1/2 tablespoon tamari sauce
1 teaspoon organic ginger*
Freshly ground pepper
*The term "organic" indicates that this type of ginger is more potent; if using regular ginger, you can slightly increase the quantity.

1 tablespoon sesame oil
1/2 tablespoon rice vinegar
1 teaspoon maple syrup
1 teaspoon tamari sauce
1 teaspoon old-fashioned mustard
Juice and zest of half an organic lemon*
1 teaspoon organic ginger
Freshly ground pepper
*Since both the juice and zest are used, it is recommended to use an organic lemon to avoid pesticide residue.

Preparation

Prepare the Tofu marinating and let rest for 2 hours (or 24 hours for more flavor).

Cook the beets by plunging them into boiling water for about 45 minutes, or until tender.

In a jar or bowl, mix all the dressing ingredients. Set aside.

Add the couscous and its ingredients to boiling water. Reduce heat to a minimum and cook for about 2 minutes. Remove from heat and set aside.

Toast the pumpkin seeds in a skillet over medium heat for 4 minutes, stirring. Set aside.

Cook the tofu in the same skillet with 1 tablespoon of vegetable oil for about 8 minutes, or until golden, flipping halfway through. Set aside.

On a large sharing plate for 2, arrange the ingredients without mixing them.

Drizzle with dressing and season with pepper.