Za’atar-Spiced Tofu with Roasted Eggplant and Herbed Gluten-Free Couscous (Slow-Cooker, 30 Minutes)
Enjoy a fragrant, protein-packed meal featuring za’atar-spiced tofu and tender roasted eggplant, all made effortlessly in your slow-cooker. Served over a bed of herbed, gluten-free couscous, this dish delivers bold flavors and a wholesome, satisfying finish in just 30 minutes.
- 400 g firm tofu, drained and cubed
- 2 cups eggplant, diced
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, thinly sliced
- 2 tbsp za’atar spice blend
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup gluten-free couscous (or millet)
- 1.5 cups vegetable broth, gluten-free
- 0.25 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
Advertisement
Instructions
In a bowl, toss tofu cubes with za’atar, olive oil, lemon juice, garlic, salt, and pepper.
⏱️ 3 minutesAdd eggplant, cherry tomatoes, and red onion to the slow-cooker. Top with seasoned tofu and gently mix.
⏱️ 1 minuteCover and cook on HIGH for 20 minutes until vegetables are just tender and tofu is heated through.
⏱️ 20 minutes 🌡️ HIGH (slow-cooker)Meanwhile, prepare gluten-free couscous (or millet): In a saucepan, bring vegetable broth to a boil. Stir in couscous, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork and stir in parsley and mint.
⏱️ 5 minutes 🌡️ Boil, then steepServe za’atar tofu and vegetables over herbed couscous. Garnish with extra parsley if desired.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
