250 ml vegetable broth or water (or as directed)
1 clove of garlic
2 pinches of salt
3 tablespoons of olive oil (extra virgin)
100 gr. Natural bio tofu
3 tablespoons soy sauce bio
1 tablespoon of lemon juice
1 tablespoon of olive oil (optional)
a pinch of black pepper
In a saucepan, mix the couscous dry for two seconds, but not required. Add broth or water and boil for about 15-20 seconds.
Turn off the heat, add salt, garlic, spices and oil, mix well, then add the finished broccoli.
Stir well and leave covered for 5 minutes to swell and absorb fragrances.
In a bowl, prepare tofu dressing: soy sauce, lemon juice, olive oil (optional), a pinch of black pepper. Cut the tofu into small cubes and leave in dressing for a few minutes.
Pour the tofu cubes into a non-stick pan and stir continuously for about 2 minutes.
Add the tofu cubes to the couscous and stir.
Serve warm, sprinkled with parsley.
- servings: 2
- ready for: 15 minutes