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.
![grilled marinated tofu on top of a warm roasted vegetable couscous salad on spicy basil romesco sauce in a wide rim bowl topped with micro greens.](https://www.justmaikacooking.com/wp-content/uploads/2024/07/Grilled-Tofu-Roasted-Vegetables-Pearl-Couscous-04.jpg)
It's So Good!
I won’t share dishes that I don’t eat and that aren't, in my opinion, delicious. So, you may hear me say, "It's so good!" several times. Hahaha, that's because it is! One of my favorite dishes is tofu topped with chewy couscous pasta pearls soaked in a creamy, spicy basil fire-roasted red bell pepper sauce. You don’t have to eat a bland meal even if you have limitations on what you can eat, such as dairy.
Ditch the heavy cream pasta sauce and opt for something lighter and more flavorful. I used baby zucchini, fire-roasted red bell pepper, Campari tomatoes, and red onion for this roasted tofu and vegetables recipe. This dish is great for grilling because it cooks very well on high heat, and it's also ideal for roasting vegetables at around 400 degrees Fahrenheit.
The tofu marinade, made of turmeric for its golden color, also includes dried oregano, basil, rosemary, and thyme from the Italian herb seasoning, which adds a bit of earthiness to the dish. To balance the spice, I added crushed Calabrian chili peppers, almonds, fresh basil, and olive oil. Always remember, if you use spices and herbs, you will need less salt!
The Pearl Couscous Connection
Pearl couscous, also known as Israeli couscous, originated in Israel during the 1950s as a rice substitute when rice was scarce. Its unique, chewy texture has made it popular in various Mediterranean and Middle Eastern cuisines, including those of Morocco, Lebanon, and Palestine, where it is used in both savory and sweet dishes.
Over time, this versatile grain has made its way to the Western hemisphere, becoming a favorite among food enthusiasts for its delightful texture and ability to absorb flavors. In my Grilled Tofu with Vegetable Pearled Couscous Salad recipe, the pearl couscous provides a satisfying, hearty base that perfectly complements the grilled tofu and fresh vegetables, creating a vibrant and flavorful dish that foodies will love.
If you love pearl couscous, you gotta try my favorite Chicken Meatballs & Israeli Couscous Vegetable Soup recipe.
The Romesco Sauce Connection
The Romesco sauce originates in the Catalonia region of Spain, specifically in the city of Tarragona. It was traditionally prepared by fishermen to accompany their catch. The original Romesco sauce is a flavorful blend of roasted tomatoes, garlic, nuts (usually almonds or hazelnuts), olive oil, and nyora peppers. This classic sauce served as the inspiration for my Spicy Basil Romesco Sauce.
I created it as a dairy-free alternative for pasta dishes, incorporating fresh basil and a spicy kick to honor the original Romesco sauce and provide a vibrant and health-conscious option for those looking to reduce their dairy intake. Looking for authentic Spanish recipes? Check out Spain on a Fork and Mama Ía.
Ñora Pepper - A small, round, sweet, and mildly spicy red pepper from the Murcia region of Spain, often dried and used to add depth and flavor to various Spanish dishes, including romesco sauce.
The Tofu Connection
Tofu, a staple in Asian cuisine, originated in China over 2,000 years ago. It is made from coagulated soy milk, which is then pressed into soft white blocks. In the USA, tofu gained popularity during the health food movement of the 1960s and 1970s and has since become a versatile protein source in both vegetarian and vegan diets.
I incorporate tofu into my weekly meals to balance out my diet with nutritious vegetarian options, both with and without tofu. I appreciate its high protein content, essential amino acids, and ability to absorb flavors. This balance diversifies my meals and supports a healthy and sustainable lifestyle. Learn more about prepping tofu.
More Related Recipes
- Air-Fried Turmeric Herbed Tofu
- Israeli Couscous with Roasted Vegetables and Basil Romesco Pasta
- Herb Panko Tofu with Curried Potatoes, Carrots and Onions
- Quick Basil Romesco-Style Pasta Sauce
Jump to:
Ingredients
Prepare the pearl couscous according to package instructions with salt, drain well, add olive oil to loosen grains, and cool on a sheet pan. Make the wet rub by combining smoked paprika, crushed Calabrian peppers, turmeric, Italian herb seasoning, onion powder, garlic powder, salt, and pepper.
For the Spicy Basil Romesco Sauce, blend fire-roasted red bell peppers, almonds, sherry vinegar, basil leaves, crushed Calabrian chili peppers, and olive oil until smooth, adjusting consistency with reserved liquid and season with salt. Toss extra-firm tofu slices with half the seasoning mix and olive oil.
Use the remaining seasoning mix and oil to do the same with the baby zucchini, fire-roasted roasted red bell peppers, red onion, and Campari tomatoes. Preheat a grill pan over medium-high heat, lightly oil the grates, and grill tofu steaks for 3-4 minutes per side until golden brown, then grill vegetables until tender and slightly charred, about 8-10 minutes.
Combine cooked couscous, grilled vegetables, pine nuts, and half of the spicy basil romesco sauce, then top with grilled tofu steaks and drizzle with the remaining sauce.
Culinary Glossary
- Calabrian Peppers - Small, spicy chili peppers from the Calabria region of Italy, known for their bright red color and heat.
- Turmeric - A vibrant yellow spice from the root of the turmeric plant, commonly used in Asian and Middle Eastern cuisine for its earthy flavor and health benefits.
- Italian Herb Seasoning - A blend of dried herbs, typically including oregano, basil, thyme, rosemary, and sometimes marjoram, used to add Italian flavor to dishes. You can also substitute with fresh herbs.
- Romesco Sauce - A traditional Spanish sauce made from roasted red peppers, nuts, vinegar, and olive oil, often used as a condiment or dip.
- Fire-Roasted Red Bell Peppers - Red bell peppers that have been charred over an open flame to enhance their sweetness and add a smoky flavor.
- Sherry Vinegar - A type of vinegar made from sherry wine, known for its complex, slightly sweet flavor.
- Pine Nuts - Edible seeds of pine trees, often used in Mediterranean and Middle Eastern cuisines, are known for their buttery texture and nutty flavor.
- Grill Pan - A type of cookware with raised ridges used to mimic the effect of grilling by providing char marks and allowing fats to drain away from the food.
- Charred - Food that has been cooked over high heat until it develops a dark, caramelized surface, enhancing its flavor with smoky notes.
- Tofu - A versatile protein made from coagulated soy milk pressed into blocks. It absorbs flavors well and is commonly used in vegetarian and vegan dishes.
- Pearl Couscous - Also known as Israeli couscous, these larger, round granules of pasta offer a chewy texture and are used in various salads and side dishes.
See the recipe card for quantities below.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Adding oil to the herb and pepper mix allows for better distribution.
Get the Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set.
To blend, you can use a food processor or a small blender.
Get the KitchenAid 3.5 Cup Food Chopper.
The oil drizzled in during blending for the romesco sauce creates a bright, vivid, red, creamy sauce.
Using a wet rub to season tofu makes it easier for the seasoning to adhere to the tofu.
Remember to cut your vegetables not by size but by uniform cooking times for even cooking.
Ensure to lightly oil the grill grates with a clean kitchen towel before cooking the tofu to prevent sticking.
Get the 10.5-inch Square Cast Iron Grill Pan.
Grill pans are great for creating grill marks without firing up an outside grill.
Use the same pan to cook the vegetables. If using the outside grill, use a vegetable grilling basket.
Easily combine the ingredients in a bowl to make the pearl couscous salad.
For more fun, use Tri-Color Pearl Couscous.
The spicy basil romesco sauce enhances the flavor of the delicious creamy salad.
Substitutions
Dairy Free
- This recipe is already dairy-free!
Gluten-Free
- Pearl Couscous - It can be substituted with fonio or quinoa, which offers a similar texture and is high in protein. Another option is gluten-free millet, which also provides a slightly chewy texture and works well in salads and side dishes.
Vegetarian
- This recipe is already vegetarian.
Convenience
- Pearl Couscous - Use what's in your pantry. Use bulgar wheat, quinoa, fonio, or regular couscous.
- Calabrian Chili Peppers - Substitute with chopped red chili peppers, crushed red pepper flakes, or a pinch of cayenne pepper.
- Italian Herb Seasoning - Substitute with oregano or thyme, dried or fresh.
- Fire-Roasted Red Bell Peppers - Char fresh red bell peppers over an open flame. Learn more under Cooking Tip.
- Sherry Vinegar - A good substitute would be apple cider vinegar, which has a similar tangy and slightly sweet flavor. Red or white wine vinegar can also be used as an alternative, offering a comparable acidity and taste profile.
- Extra Firm Tofu - If you can't find extra firm tofu, you can press the tofu. You'll have to release most of the moisture with a tofu press or a weighted plate.
- Campari Tomatoes - I tend to use these for their well-balanced sweetness and acidity. However, you can use plum, cherry or grape tomatoes.
- Water - Instead of loosening the blended Romesco sauce with water, use vegetable broth.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Air Fryer Turmeric Herb Tofu - Using the air fryer instead of a grill pan is an easy cooking method substitute for convenience. Ensure to use a high smoke point oil, like neutral vegetable oils like avocado oil, to prevent smoking.
- Other Proteins - Add your favorite protein, chickpeas, fish, or meat instead of tofu. Just ensure the pieces are bit site to cook evenly and quickly.
- Other Vegetables - Add vegetables that grill, roast, or air fryer well, like asparagus and yellow squash.
- Add Cheese - This dish will go very well with fresh mozzarella, goat, or feta cheese.
Equipment
- Pot - Used to boil the couscous. A pasta pot makes straining pasta easy without using another tool, like the All-Clad Specialty Stainless Steel Multi-Pot with Strainer. But you can also use a colander, like the OXO Good Grips Silicone Collapsible Colander.
- Sheet Pan (optional) - Used to lay out the cooked couscous to cool down to prevent overcooking. Need to buy a sheet pan? I suggest the Nordic Ware Natural Half Sheet Pans.
- Silicone Liner - This is for easy cleaning when using the sheet pan. In this recipe, I used the Amazon Basics Silicone Liner. Or use parchment paper.
- 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 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 slowly add the oil for excellent emulsification.
- Grill Pan - Used to grill the tofu and vegetables. For this recipe, I used the Lodge Cast Iron Grill Pan. If you do not have a grill pan, you can also grill outdoors with an electric grill or use a frying pan to pan-sear.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, 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.
For meal prep, I usually use Freshware Meal Prep Containers. The last container has the air-fried tofu.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer. Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tip
Non-Dairy -The benefit of the romesco sauce recipe is that it is a great alternative to other creamy sauce recipes. Sometimes, you can’t or don’t want to use dairy, such as heavy cream or milk, especially when you are in the mood for those creamy pasta dishes. Hint! This easy, creamy pasta sauce is the way to go.
Fire-Roasted Red Bell Peppers - Immediately place them in a resealable bag or in a bowl with plastic wrap to allow them to steam to make it easier to peel. Uncover or open the bag and let it cool. Then, peel off the skin. Remove the seeds and stem and slice to use in the recipe.
If you do not have an open flame, try charring with the oven broiler. Important: You must place it on the second rack close to the broiler but not close enough to touch it. Pay close attention and rotate when you're done charring on one side. Plus, be aware of the very hot steam released when opening the oven door. I suggest you use tongs as well.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary.
Frequently Asked Questions
This prevents burning in the air fryer. Plus, avocado oil has a high smoke point. High smoke point oils can withstand high heat at 400 degrees or more before smoking, which is important, especially when using an indoor grill or air fryer. And that’s why I recommend avocado or canola oil.
To ensure the tofu absorbs the marinade's flavors, press the tofu to remove excess moisture before marinating. This helps the tofu soak up more seasoning. It's best to marinate the tofu for at least 30 minutes, but preferably overnight, to allow the flavors to fully penetrate.
Yes, you can make this recipe gluten-free by substituting the pearl couscous with a gluten-free grain like fonio, quinoa, or millet. Both options provide a similar texture and are excellent carriers for the other flavors in the dish.
The main difference between pearl and regular couscous is their size and texture. Pearl couscous, also known as Israeli couscous, consists of larger, round granules with a chewy texture similar to small pasta.
In contrast, regular couscous, on the other hand, is much smaller and finer, with a texture more akin to coarse grains or tiny pellets, and cooks more quickly, yielding a fluffier consistency. In addition, both are made from semolina flour.
Vegetarian Recipes
Looking for other vegetarian recipes like this? Try these:
- Spicy Falafel Pita Sandwich & Lemon Tahini Dressing
- Vegetarian Smoky Chipotle Chorizo and Bean Stew
- Vegetarian Ras El Hanout White Bean and Kale Soup
- Spicy Macaroni Pasta and Pecorino Cheese Tomato Stew
Mediterranean Recipes
Looking for other Mediterranean-inspired recipes like this? Try these:
- Baked Cheesy Spicy Tomato Basil Chicken and Broccolini
- Spicy Greek Chicken Meatball Rice Bowl
- Best Air Fryer Habanero Adobo Salmon and Yellow Risotto
- Simple Spicy Garlic Chili Sauce Chicken Pasta
Video
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📖 Recipe
Grilled Tofu with Vegetable Pearled Couscous Salad
Ingredients
For the Couscous
- 1 cup pearl couscous
- 2 cups water
- salt for taste
Seasoned Herb Blend
- 1 tablespoon crushed Calabrian chili peppers
- 1 tablespoon Italian herb seasoning
- 2 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
For the Spicy Basil Romesco Sauce
- 1 cup canned fire-roasted red bell peppers liquid reserved
- ¼ cup almonds
- 1 tablespoon sherry vinegar
- ¼ cup basil leaves
- 1 tablespoon crushed Calabrian chili peppers
- ¼ cup olive oil
- Salt to taste
For the Tofu and Vegetables
- 16 oz extra firm tofu pressed and cut into steak slices
- 1 cup zucchini diced
- ½ cup fire-roasted red bell peppers sliced
- ½ cup red onion sliced
- 1 cup Campari tomatoes quartered
Garnish
- 1 cup micro greens optional
- ¼ cup pine nuts optional
Equipment
- Sheet Pan optional
- Slicone Liner optional
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare Couscous: Cook couscous in a pot with salt according to package instructions. Drain well. Add a splash of olive oil to loosen grains and cool quickly by laying out on a sheet pan, then set aside.
- Make the Wet Rub: Combine the smoked paprika, Calabrian peppers, turmeric, Italian herb seasoning, onion powder, garlic powder, salt, pepper, and olive oil in a mixing bowl.
- Make the Spicy Basil Romesco Sauce: Blend fire-roasted red bell peppers, almonds, sherry vinegar, basil leaves, crushed Calabrian chili peppers, and olive oil until smooth. Adjust consistency with reserved liquid if needed and season with salt to taste.
- Prepare the Tofu and Vegetables: Toss tofu slices with half the seasoning mix. Then, toss vegetables with the remaining seasoning mix.
- Grill the Tofu and Vegetables: Preheat a grill pan over medium-high heat and lightly oil the grates to prevent sticking. Grill tofu steaks for about 3-4 minutes per side until golden brown. Remove and set aside. Then, grill vegetables on the same pan until tender and slightly charred, about 8-10 minutes.
- Combine and Serve: Mix cooked couscous, grilled vegetables, pine nuts, and half of the spicy basil romesco sauce. Top with grilled tofu steaks and drizzle with remaining sauce.
Video
Notes
- Make sure to season the pearled couscous water like you would pasta.
- For a better tofu texture, I recommend pressing the tofu for at least 30 minutes before using it in this recipe.
Nutrition
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