Tofu Couscous Salad

Sometimes I love just grabbing a bunch of ingredients and throwing something together. Today I grabbed couscous, butternut squash, tofu, tomatoes, corn and black beans. I roasted the squash with coconut oil, paprika and turmeric. I did the same for the tofu. Apparently my body was craving yellows and oranges! Listen to your body, it craves the nutrients it needs.



1/3 cup couscous

1 cup butternut squash, cubed

3oz tofu, cubed and pressed

1/2 tomato, chopped

1/4 cup corn

2 tablespoons black beans



coconut oil



Preheat the oven to 400°F.

Place the cubed the butternut squash on a baking sheet.  Drizzle with coconut oil, turmeric and paprika.  I honestly didn’t measure, just gave each seasoning a generous sprinkle. Then, mix well so all squash is covered.

Cook the squash for about 30-35 minutes, flipping half-way through.

While the squash is cooking, cook the couscous according to the package directions.

After the squash is done, remove from the oven and allow to cool for a few minutes while you make the tofu.

Season the tofu with turmeric and paprika.  Coat a frying pan with oil and heat over medium.  Once warmed, toss in the tofu and cook until crispy on all sides.  This should only take a few minutes.

Add all of the ingredients to a bowl and enjoy!



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