Cajun vegetable and tofu parcels with couscousReviewed by our expert panel
(at time of publication)
- 1-2 teaspoons Cajun seasoning
- 1 tablespoon lemon juice, plus 1 teaspoon zest of lemon
- 1 tablespoon olive oil
- 400g green beans or 2 bunches asparagus, trimmed, halved
- 16 baby carrots, trimmed
- 125g baby corn, halved
- 300g firm tofu, cut in 2cm cubes
- 4 cups cooked couscous
1 Place Cajun seasoning, lemon juice, lemon zest and oil in a large bowl and stir to combine. Add vegetables and tofu and toss to coat in spice mixture.
2 Cut 4 x 40cm long pieces of tinfoil. Place quarter of the vegetables and tofu on the centre of each piece of tinfoil. Fold sides of tinfoil to enclose vegetables and form a parcel.
3 Preheat a barbecue or chargrill pan to high. Place parcels on barbecue and grill for 10 minutes or until vegetables are just tender. Serve with couscous and if preferred, garnish with lemon wedges and fresh herbs such as parsley or coriander.
Make it gluten free: Check seasoning and tofu are gluten free and use brown rice or quinoa instead of couscous.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 9g
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