Cooking time 1.5h

Harissa tofu

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700g tofu, pressed

2 tsp salt

1 tsp ground cumin

1 tsp smoked paprika

4 tbsp + 1 tsp cornstarch

Oil, for frying

60 ml (4 tbsp) harissa paste

60 ml (4 tbsp) maple syrup

60 ml (4 tbsp) lemon juice, more to taste

160 ml (⅔ cup) heavy cream

1” (2 tsp minced ginger) fresh ginger

2 garlic cloves, finely minced

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For the marinade:

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1 tsp salt

1 tbsp warm water

1 tsp cumin

1 tsp paprika

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Herby couscous

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270g (3 cup) quinoa

2 tbsp (30ml) olive oil

4 spring onions/scallions, finely sliced

2 cans chickpeas (800g), drained

Large handful of mint and parsley (or coriander)

1 lemon, zest and juice

Salt and pepper

450ml boiled water

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For the harissa tofu

1. Cut your tofu into 2 cm cubes, but be sure you press it first if you are using unpressed tofu. Marinate in 1 tsp of the salt with a tablespoon of warm water, 1 tsp cumin and 1 tsp paprika.

2. Cook the quinoa according to package instructions with salt and add to a large container.

3. Cut the spring onions (freezing any leftover), pick mint leaves and parsley leaves (and chop the stalks finely) to set aside in a separate bowl. Zest the lemon and set in the same bowl as the other greens.

4. Fry the chickpeas and put into the quinoa container.

5. Coat tofu cubes in a thin layer of cornstarch (approx. 2-4 tbsp). Warm up 2 tbsp of frying oil in a well pre-heated non-stick skillet (or a wok). Arrange tofu on top and fry until golden on all sides. Instead of frying, you can also bake your tofu at 200° C for about 30 minutes, until firm. Do this in four batches instead of overcrowding.

6. Combine harissa paste, maple syrup, lemon juice (I like 6 tbsp), cream and 4 tbsp of water in a jug. Season with salt (about ½ tsp, adjust to taste). Combine ½ tsp of cornstarch with 1 tsp of water in a small bowl.

7. Remove fried tofu from the skillet, add another tablespoon of oil and fry garlic and ginger on really low heat until opaque and fragrant. Add harissa sauce to the pan and diluted cornstarch, allow the sauce to bubble briefly just to thicken, then add fried tofu and stir to coat. Serve on top of herby couscous.

For the herby couscous

1. Once your couscous is no longer warm, add chickpeas, chopped spring onions, herbs, lemon zest, olive oil and juice of half a lemon. Stir through well, adjust the seasoning if needed.