Zucchini, Broccoli & Rocket Salad with Crispy Jerk Tofu
1/2 cup couscous
6 cherry tomatoes
2 handfuls of rocket
1 block of extra firm tofu (225g)
1 tbsp jerk seasoning (or sub)
1 tbsp pumpkin seeds
Preheat the oven to 180C/350F.
Cut the broccoli into bite sized pieces and slice the zucchini. Drizzle with some vegetable oil, salt and pepper and place in the oven.
Heat some oil in a small frying pan on medium heat and cut your tofu into small squares. Coat in jerk seasoning and then add to the pan. Cook on both sides until brown and crispy.
Place the couscous in a mug and pour over boiling water then place a plate on it. Leave for a minute to cook.
When the roasted vegetables are cooked (about 20 mins) remove from the oven and mix with the couscous and rocket in a bowl.
Serve and top with the tofu, pumpkin seeds and dressing.
If your tofu is not firm you will need to press out at much water as you can beforehand.