Turmeric Herbed Tofu with Roasted Vegetable Israeli Couscous and Basil Romesco Sauce

Crispy grilled turmeric herbed tofu served on a chewy Israeli couscous tossed with roasted vegetables, pine nuts, garlic, and basil romesco sauce made from fire-roasted bell peppers, tomatoes, and chilies.

The Dish

I won’t share dishes that I don’t eat and aren't, in my opinion, delicious. So, you may hear me say, "It's so good!" several times. Hahaha, that's because it is! This tofu-topped with chewy couscous pasta pearls soaked in the creamy, spicy basil fire-roasted red bell pepper sauce was a favorite of mine.

That’s a lot of words, but you get the point! You also don’t have to eat a bland meal! Enjoy yourself even when you have limitations on what you can eat, such as dairy. Ditch the heavy cream pasta sauce!

If you have a thing for chewy Israeli couscous, then you have to try the Chicken Meatballs & Israeli Couscous Vegetable Soup. What about pasta? Then check out Plant-Based: Italian Sausage with Spicy Creamy Lentil Pasta, Loaded Cheesy Ground Turkey Red Lentil Pasta, Jalapeño Pesto and Argentinian Shrimp Pasta, and Loaded Lemon Pepper Chicken Pasta.

Air Fryer Roasted Vegetables

I used pencil asparagus, red bell pepper, grape tomatoes, and red onion for this roasted tofu and vegetables recipe.  Typically, this is what you would use on the grill since it cooks very well on high heat, making it ideal for grilling and roasting. Plus, it’s ideal for roasting vegetables at around 400 degrees Fahrenheit.  

Having the Ninja Foodi 5-in-1 Indoor Grill makes life so much easier. I could roast vegetables in under 12 minutes in half an hour, which is great when you're short on time and… hungry!

Roasted Tofu

A great roasted tofu marinade, it's made of turmeric, which gives it its golden color. The dried oregano, basil, rosemary, and thyme add a bit of earthiness to the dish. You are guaranteed to take another bite To give it a kick, the spice is balanced with fresh ground black pepper and red pepper chili flakes as well as onion and garlic powder. Always remember, if you use spices and herbs, you will need less salt.

Ingredients and Instructions

Combine the smoked paprika powder, crushed red chili pepper flakes, turmeric powder, Italian herb seasoning, onion powder, garlic powder, kosher salt, and ground black pepper to make the herb blend first. Then use the blender to make the Romesco Pasta Sauce with the herb blend, fire-roasted red bell peppers, fire-roasted tomatoes, garlic, almonds, sherry vinegar, parsley, basil leaves, water, and olive oil.

Combine tofu with an herb blend and avocado oil, roast in the air fryer, and toss with lemon zest. Do the same for the vegetables by combining the zucchini, asparagus, red bell pepper, grape tomatoes, and red onion with the rest of the herb blend. Finally, combine the couscous and vegetable mix with the romesco sauce with fresh basil and parsley.

See the recipe card for quantities.

Busy Folks: Become a better home cook with tips to help you cook more efficiently on Cook's Notebook tab.  You'll also find more detailed steps for the instructions above.

Substitutions

• Cajun Spice - Replace the smoked paprika, red chili pepper flakes, onion powder, and garlic powder with Cajun spice for faster prep.
• Nut-Free - You can omit the nuts; it will not significantly affect the recipe. If you plan to buy romesco paste, be aware that it may contain nuts.
• Gluten-Free - You can omit the pearl couscous and use gluten-free pasta. It will work with penne, farfalle, etc., any pasta shorter than 1.5 inches.

Variations

Instead of tofu, add your favorite protein. Just ensure the pieces are bit site to cook evenly and quickly.

Equipment

• Blender or Food Processor - Used to emulsify the ingredients in the Romesco pasta sauce to create a smooth and creamy sauce. To develop this recipe, I used the Vitamix Professional Series Blender. I've used Vitamix for years, even in the professional kitchen. I've also upgraded my small food processor to the KitchenAid 3.5 Cup Food Chopper, which is tough enough to do the job and small enough to avoid finding space for a new appliance. Also, the best part is the drizzle basin that you can use to add the oil for excellent emulsification slowly.
• Air Fryer - This roasted tofu and vegetable recipe was developed using the Ninja Foodi 5-in-1 Indoor Grill. If you do not have an air fryer, you can try roasting in the oven. You have two options with different results: a sheet pan with parchment paper or a sheet pan with a sheet pan rack. The parchment paper will produce vegetables roasted in their juices and caramelization at the bottom. In contrast, the sheet pan rack will result in just roasting around the vegetables due to the hot air flowing around the vegetables. Now, the trick is not to overcrowd in whatever method you choose, but if this happens, toss in between cooking.
• Frying Pan with Lid - Preferably a 10-inch pan. I used the All-Clad Stainless Steel Nonstick Fry Pan to develop this recipe. I've trusted All-clad for years and invested in them because they last long. Compared to other non-stick pans, this one is safe under the broiler!

Storage

• Refrigerator - To store in the refrigerator, you can place the couscous and tofu in a shallow 2-inch pan to cool down quickly. Then store it and the sauce in an air-tight sealing container. The meal will last up to four days.

• Freezer - I do not recommend freezing this meal.

Frequently Asked Questions

Vegetarian Recipes

Looking for other vegetarian recipes like this? Try these:

Mediterranean Recipes

Looking for other Mediterranean-inspired recipes like this? Try these:

Video

Recipe

grilling, dinner, Ninja, vegetarian, vegetables, dairy-free, summer, sheet pan, stove top, roast, spicy, vegan, pescatarian, pollotarian

Vegetarian

European, Mediterranean, Spanish

Yield: 5 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Maika Frederic

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Turmeric Herbed Tofu with Roasted Vegetable Israeli Couscous and Basil Romesco Sauce

Crispy grilled turmeric herbed tofu served on a bed of chewy Israeli couscous tossed with roasted vegetables, pine nuts, garlic, and a spicy basil romesco sauce made from fire-roasted bell peppers, tomatoes, and chilies.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients US Metric

• 1 Grilled Turmeric Herbed Tofu
• 1 cup Quick Basil Romesco Pasta Sauce
• 1 cup uncooked Israeli couscous, cooked as instructed on the package
• 1 medium zucchini, cut into 4 wedges then cut into ½-inch slices
• 16 pencil asparagus, cut into 1 ½-inch-pieces
• ½ red bell pepper, large slices 2 inches long and ½ inch thick
• 8 grape tomatoes, halved
• ¼ red onion, cut into ½-inch slices
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 tablespoon avocado oil
• 1 tablespoon Olive Oil
• 2 tablespoons pine nuts
• 2 garlic cloves, garlic pressed or minced
• ¼ cup vegetable broth
• 10 fresh basil leaves, about ¼ cup, coarsely chopped
• 2 tablespoons fresh parsley, chopped small

InstructionsFahrenheitCelsius

Ninja 5-in-1 Indoor Grill Instruction

1. Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
2. Keep the grilled finished tofu warm while completing this recipe. And make the couscous and romesco sauce before starting the recipe. Shake romesco sauce before using.
3. Preheat the air fryer to 400 degrees Fahrenheit and set the cooking timer to 12 minutes.
4. In a medium mixing bowl (or use the same bowl used to toss the tofu), toss together the zucchini, asparagus, red bell pepper, grape tomatoes, onions, salt, and pepper with avocado oil.
5. When the air fryer is ready, add the vegetable mixture, and close the lid to start the timer.
6. Heat a medium 10-inch saute pan on medium-low heat.
7. Once the pan is hot, add and heat up the olive oil.
8. Once the oil is hot, add the pine nuts and garlic and lightly toast, occasionally stirring to prevent burning.
9. Shake the romesco pasta sauce well.
10. To the saute pan, add the roasted vegetables, Israeli couscous, vegetable broth, ½ cup of the basil romesco pasta sauce, fresh basil, and parsley.
11. Cover and allow all ingredients to simmer together for 5 minutes.
12. To plate, scoop the couscous mixture on the plate first and top with the tofu pieces.
13. Heat up the remaining romesco sauce in the same pan on low heat.
14. Drizzle on the romesco sauce and sprinkle on the chopped parsley.
15. Serve immediately.

Notes

Storage: Refrigerator

• To store in the refrigerator, you can place the couscous and tofu in a shallow 2-inch pan to cool down quickly.
• Then store it and the sauce in an air-tight sealing container.
• The meal will last up to four days.

Storage: Freezer

• I do not recommend freezing this meal.

Reheat: Stove Top and Air Fryer

• I suggest heating it slowly in a saute pan on low heat, covering it with a lid with a small amount of broth, and occasionally stirring to prevent sticking to the bottom of the pan.
• Use the air fryer to reheat the tofu for 3 minutes at 350 degrees Fahrenheit.

Reheat: Microwave

• Heat one to two cups in a bowl for two to three minutes with a small amount of broth and a microwave cover, stirring the dish content every minute until it is hot.

Recommended Products:

Ninja AG301 Foodi 5-in-1 Indoor Grill with Air Fry, Roast, Bake & Dehydrate, Black/Silver

All-Clad 4110 NS R2 Stainless Steel Tri-Ply Bonded Dishwasher Safe PFOA-free Non-Stick Fry Pan / Cookware, 10-Inch, Silver -

Universal Lid for Pots, Pans and Skillets - Tempered Glass with Heat Resistant Silicone Rim, Fits 9.5", 10" and 11" Diameter Cookware

Nutrition Facts

Calories

277.34

Fat

19.27 g

Sat. Fat

2.33 g

Carbs

17.54 g

Fiber

3.65 g

Net carbs

13.89 g

Sugar

4.82 g

Protein

11.07 g

Sodium

327.61 mg

Cholesterol

0 mg

These are calculations based on search results of the ingredient's nutritional information.

Similar Recipes

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Food safety

• Cook chicken to a minimum temperature of 165 °F (74 °C).
• Do not use the same utensils on cooked food that previously touched raw meat to prevent food bourne illness from contaminated uncooked meats.
• Wash hands after touching raw meat to prevent cross-contamination.
• Don't leave food at room temperature for extended periods; this can breed bacteria.
• Never leave cooking food unattended to prevent burns and fires.
• Use oils with a high smoke point to avoid harmful compounds.
• Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.

See more guidelines at USDA.gov.

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