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Dinner recipe · from the recipe book

Roasted Tofu, Zucchini and Couscous Spinach Salad

Crisp-edged oregano tofu and caramelized zucchini and peppers tossed warm with fluffy couscous, tender spinach, olives and a bright lemon-herb vinaigrette.

Roasted Tofu, Zucchini and Couscous Spinach Salad

Ingredients

  • 1¾ lb800 gFirm tofupressed and cut into 3/4-inch cubes
  • 2 medium400 gZucchinicut into half-moons
  • 2 medium240 gRed bell peppercut into strips
  • 1 medium110 gRed onioncut into wedges
  • 1 cup180 gCouscous, dry
  • 1¼ cups270 gWater
  • 5 cups loosely packed150 gBaby spinach
  • 11 large olives50 gBlack olives, cannedhalved
  • ¼ cup60 gOlive oil
  • 1 lemon, juiced45 gLemon juice
  • 2 tsp4 gLemon zest
  • ½ cup chopped25 gFresh parsleyfinely chopped
  • ⅔ cup leaves15 gFresh basilfinely chopped
  • 2 cloves6 gGarlicminced
  • 1 tbsp3 gDried oregano
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Press the tofu between towels for 10 minutes, then cube it. Meanwhile, cut the zucchini, bell pepper and red onion.
  3. On the first pan, toss the tofu with one third of the olive oil, the paprika, the oregano, one third of the salt and half the black pepper; spread in one layer.
  4. On the second pan, toss the zucchini, bell pepper and red onion with another third of the olive oil and another third of the salt; spread in one layer.
  5. Roast both pans for 25 to 30 minutes, flipping halfway, until the tofu is golden and crisp at the edges and the vegetables are browned.
  6. While they roast, bring the water to a boil in a small pot, stir in the couscous, cover, remove from the heat and let stand 5 minutes; fluff with a fork.
  7. Make the vinaigrette: whisk the remaining third of the olive oil with the lemon juice, lemon zest, garlic, parsley, basil, the remaining third of the salt and the remaining half of the black pepper.
  8. In a large bowl, toss the warm couscous with the spinach so it wilts slightly, then add the roasted vegetables, roasted tofu and olives.
  9. Pour the vinaigrette over the salad, toss gently and serve warm.

Contains: Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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