Quite springy and summery. Zesty and tangy, refreshing. Crisp and flavourful tofu, and explosion of flavours in the baked bell peppers and the dip. Chimichurri is just so delicious !

Serves 2

 Ingredients

Tofu

• 550g tofu (19.4 oz)
• Aquafaba - liquid from 1 can of chickpeas (safe chickpeas for another purpose)
• 1.2 dl all purpose flour (1/2 cup)
• 1.2 dl breadcrumbs (1/2 cup)
• 60 ml balsamico (1/4 cup)
• 60 ml water (1/4 cup)
• 4 tablespoons maple syrup
• 3 garlic cloves
• Black pepper to taste

Bell peppers

• 2 red bell peppers
• 100g dried couscous (3.5 oz)
• 100 ml boiling water (3.4 oz)
• sprinkle of salt
• 1/2 portion of Argentinian Green Chimichurri Sauce

Dip

• 1/2 portion of Argentinian Green Chimichurri Sauce
• Equal amount of vegan greek style yogurt

What you will need

• cutting board and knife
• 1 blender for chimichurri
• 1 deep dish for marinade
• 1 grater
• 1 lined baking tray
• 3 bowls for breaded tofu
• 1 small pot + fitting lid for couscous
• Tinfoil stand (optional)
• 1 oven proof baking dish
• 2 serving bowls for dip

Instructions

1. Optional step. Freeze tofu, then thaw in fridge. This will change its texture and it will soak marinade like a sponge.

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2. Make 1 portion of Argentinian Green Chimichurri Sauce.

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3. Press tofu well to get liquid out. Cut tofu into triangles, add the balsamico, water, 2 cloves of grated garlic and pepper to taste and a dollop of maple syrup into a deep dish, let tofu soak up all marinade.

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4. Dip tofu in flour, then aquafaba, then breadcrumbs, put on a lined baking tray. Set aside.

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5. Add couscous and boiling water to a small pot, cover and let sit for a few minutes. fluff up with a fork. Take half of the chimichurri and mix with the couscous. Stuff inside hollowed out peppers and cover with the bell pepper lid. Make a mini "boat" stand of tinfoil for each pepper, so the don´t fall down when baking, put in an oven proof dish.

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6. Bake stuffed peppers and tofu on about 180c (350F) on normal setting until bell peppers are slightly charred, 30 minutes or so. Take out tofu halfway through and flip, put back in again and finish baking. Th eptfu might finish before the peppers, keep an eye on them

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7. Take the rest of the chimichurri, mix with equal amounts of vegan greek style yogurt, granish with fresh parsley.

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8. Serve altogether when tofu is crisp and peppers are charred, with the dip on the side.

Enjoy !