Marmalade Tofu with Kale and Pearl Couscous

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 407.3
  • Total Fat: 14.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 980.7 mg
  • Total Carbs: 53.9 g
  • Dietary Fiber: 5.2 g
  • Protein: 21.2 g

View full nutritional breakdown of Marmalade Tofu with Kale and Pearl Couscous calories by ingredient
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The sweet, spicy, and tangy citrus meal which taught me that tofu can be genuinely delicious. The sweet, spicy, and tangy citrus meal which taught me that tofu can be genuinely delicious.
Number of Servings: 8


    2 14-ounce blocks of extra firm tofu, well-pressed
    1/2 cup marmalade
    4 tablespoons tamari or regular soy sauce
    Juice of 1/2 lemon
    1 teaspoon Sriracha sauce
    Black pepper, freshly ground
    1 tablespoon vegetable oil
    2 cups pearl couscous
    Juice of 1/4 lemon
    Zest of 2 lemons
    1 teaspoon salt
    4-5 cups water
    2 bunches of kale
    Scant 1/4 cup water
    1/2 cup sliced almonds
    1 tablespoon tamari or regular soy sauce


Makes 8 light meal servings, or 6 heartier ones. This is actually a 3 dish meal, so the components could be mixed and matched, but I love them best together.

Preheat the oven to 400 degrees.

Press two blocks of extra firm tofu. Meanwhile, make the marinade. Combine marmalade, 4 tablespoons of tamari, the juice of 1/2 lemon, 1 teaspoon Sriracha, and some freshly ground black pepper.

After pressing, cut each block of tofu into 8 equal slices, and arrange snugly on a pan. Pour the marinade over top, making an effort to get each slice totally covered. Bake for 15 minutes, then flip and bake another 15 minutes on the other sides. The tofu will probably be done before the accompanying dishes are, but that's just fine. Turn off the oven, and let it continue to hang out in there. The tofu will be, if anything, more delicious for it.

After flipping the tofu, start the couscous. Bring a pan to medium-high heat, and sauté the couscous in 1 tablespoon of olive oil for about a minute. Add the lemon zest and lemon juice, stir, then add salt and 4 cups of water. Once the water heats up, turn the heat down to keep it gently simmering, then stir intermittently until all of the water is absorbed. If the couscous is still hard in the center, add another cup water and continue to simmer until done.

When the coucous is almost done (or even when it is done, and plated, using the same pan), start the kale. On high heat, briefly sauté the washed and torn/chopped kale, then add 1/4 cup water and cover with a tight fitting lid. Let steam for a few minutes, until tender. Cook off any remaining water, then add the sliced almonds and sauté, stirring constantly, until they are nice and toasty. Turn off the heat, add the tamari, and enjoy!

Notes: You can substitute chili flakes for the Sriracha if you like, and/or also add a bit of fresh or dry ginger to the marinade. I've also substituted fresh green beans for the kale, and I'm sure that many other green veggies could be used.

Number of Servings: 8

Recipe submitted by SparkPeople user OPHIOMANCER.

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Member Ratings For This Recipe

  • excellent and looks pretty when layered Kale, then couscous, then tofu on top. approved by a non-veggie oriented, conventional-taste friend of mine! I used chinese chili-garlic sauce 1/2 t but was too hot, so cut it with 3T honey and was delicious! could sub fish or pork instead of tofu - 1/19/12

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