Moroccan Inspired Tofu Meal Prep

This is the perfect meal for busy people. Simply sacrifice 45 minutes or so on a Sunday night and you’ll be left with four deliciously filling lunches for the week.

Ingredients

-1 people+

Metric

Method

1. 1

   Put the couscous into a large bowl, then heat the vegetable stock and pour it over the couscous. Cover the bowl with a plate and leave for 10 minutes, until the couscous is light and fluffy.

   
2. 2

   Add the red pepper, onion, chickpeas, sweetcorn, parsley, mint and lemon juice to the couscous, along with a drizzle of olive oil (we use extra virgin). Stir to combine, then season with salt and pepper to taste.

   
3. 3

   In a separate small bowl combine the cornflour and ras el hanout, and add pinches of salt and pepper. Cut the tofu into 1cm (0.33”) thick slices and toss them in the ras el hanout and cornflour mixture until fully coated.

   
4. 4

   Heat a drizzle of oil in a frying pan on a medium heat. Once hot, add the the tofu slices and fry for 3–5 minutes on each side until crispy.

   
5. 5

   Mix all the ingredients for the dressing together in a small bowl.

   
6. 6

   Divide the couscous mixture between four lunch container boxes, then top with a quarter of the tofu. 

   
7. 7

   Place the lids on the boxes and store the meal prep in the fridge for up to 4-5 days. Add the carrot, tomatoes, salad leaves and dressing on the day you eat each box.