Sticky Pomegranate Tofu with Harissa and Pea Couscous

Serves 2

About this recipe

Tofu can be a great plant-based option to provide a protein source in your meals. Tofu is one of the only plant-based complete protein sources – this means that it contains all the essential amino acids that the body requires; making it a great substitute for meat or fish.

On it’s own, Tofu can sometimes be a little bland, however it can easily be combined with other ingredients to make it really flavoursome. This recipe uses sweet and sharp pomegranate molasses to coat the tofu and create a really delicious dish.

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  • 400g firm Tofu, drained and patted dry
  • 1-2 tbsp Olive oil
  • 2-3 tbsp Pomegranate molasses

For the Pea couscous:

  • 100g Frozen peas
  • 100g Couscous
  • 120ml Boiling water
  • 25g Fresh mint, chopped
  • 25g Fresh coriander, chopped
  • 2 tsp Rose Harissa paste
  • ½ tbsp Olive oil
  • Salt and pepper

To finish:

  • Handful of fresh green leaves e.g. rocket or baby spinach
  • 25g Pomegranate seeds

Set a non-stick frying pan on medium-high heat. Prepare your tofu by removing from the packaging, draining and then patting try with some clean kitchen towel. Cut into thick slices, roughly 2cm thick. Place in the frying pan with some olive oil. Pan fry for around 2-3 minutes on each side until turning golden brown. Drizzle over the pomegranate molasses and cook for a further 1-2 minutes to allow the molasses to coat the tofu fully.

Meanwhile, prepare the cous cous by placing in a large bowl along with the boiling water and frozen peas. Leave the cous cous to cook and soak up the moisture for around 5 minutes.

Once the cous cous is cooked, stir through the Harissa, mint, coriander and a little olive oil. Taste and add a little salt and pepper if needed.

Plate up your dish with some of the cous cous mixture, a handful of salad leaves, some of the sticky tofu and finish with some fresh pomegranate seeds.

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