Vegan Citrus Marinated Tofu

with Roasted Veggie Couscous

Vegan Citrus Marinated Tofu with Roasted Veggie Couscous

This citrus marinade brings a level of brightness and acidity that levels out the rich taste of the roasted veggies while still keeping everything light and not too heavy.
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Course: Main Course
Cuisine: American, Mediterranean
Keyword: Couscous, Lime, Mediterranean, Orange, Recipes, roast, Simple Recipes, Spring, Squash, Vegan, vegetables, Vegetatarian
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 2 people
Calories: 213kcal


  • Cutting Board
  • Chef Knife
  • Saute Pan
  • Sheet Tray
  • Tongs
  • Heat resistant spoon/spatula
  • Mixing bowl
  • Deep Pan or Ziploc Bag


  • 4 oz Firm Tofu
  • 1/2 each Lime juice and zest
  • 1/2 each Orange juice and zest
  • 1 clove Garlic minced
  • 1/2 cup Couscous
  • 1/4 each Onion diced
  • 1/2 each Bell Pepper diced
  • 1/2 each Squash diced
  • 1/2 Tbsp Dill chopped
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed


  • Toss the Tofu with oil, salt, pepper, lime and orange juice and zest and minced garlic. Let marinate in a deep pan or ziploc bag for 15-20 minutes.
  • Cook couscous per container instructions.
  • Heat a saute pan and sear the tofu for 5 minutes on each side, letting each side get a very nice brown and crispy sear.
  • In the same pan that you sauteed the tofu in, add a little oil and add in the onion and cook for 1-2 minutes.
  • Add in the squash, dill and season with salt and pepper. Cook for an additional 2 minutes before adding the bell pepper, adjusting the seasoning to your tastes and cook for another 1-2 minutes.
  • Mix the vegetables with the couscous. Slice the tofu or serve whole over couscous.
  • Serve and enjoy!


Calories: 213kcal | Carbohydrates: 35g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 72mg | Fiber: 3g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg

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