My new obsession is smoked tofu. I’ve tested out a few different brands recently but by far, my favourite has been Oasis Organic Smoked Tofu which I picked up in Planet Organic. It is subtler in taste than its Cauldron counterpart, requires minimal pressing and turns an amazing golden colour when fried.
Smoked tofu is great for stir-frys but what I have loved it most in recently is salads. A popular recipe I posted not too long ago was my Quinoa & Smoked Tofu Salad with Pomegranate Dressing and I think this was the start of my obsession.
This time I used giant cous cous for the base and although I slightly overcooked the cous cous the time I decided to take photos (dammit!), it was still super delicious.
Giant Cous Cous Salad with Smoked Tofu
1/2 cup giant cous cous
1/2 tablespoon olive oil
200g smoked tofu, pressed and cubed
8-10 thick stalks of asparagus, trimmed then halved widthways
1 cup baby spinach
Seeds of one pomegranate
Juice of 1 small lime
1. Cook giant cous cous according to packet instructions. This will cook while you prepare the remaining salad ingredients.
Meanwhile, heat oil in small pan and lightly fry tofu, turning frequently until golden brown on all sides. Drain cooked tofu on paper towel.
2. Steam asparagus for 2-3 minutes, until just softened.
3. Wipe out tofu pan with paper towel and return to low heat. Wilt spinach in pan.
4. Drain and rinse cooked cous cous and pour into individual bowls. Add tofu, asparagus and spinach, top with pomegranate seeds and lime juice. Drizzle balsamic vinegar generously over salad and serve warm.