Tofu Couscous Arabic Bites

In celebration of Veganuary our head chef Kosta Moutsko has put together a delicious bite that might do a lunch, brunch or dinner, or fit as a perfect snack in a lunch-box.  You can even make these into a canape and impress your friends with something on the Vegan agenda that is, let's face it, a fusion of East meets East, but promise to be delicious in it's own right.

Tofu, a Japanese word taken from the Chinese equivalent which directly means 'bean' + 'curdled' is exactly that!  Fermented soy bean product that we don't have to source in illegible packaging from the local Asian store any longer – it can be found readily in health stores and supermarkets.  It has many health benefits and used as a staple in Asian cuisine as a good source of protein and contains nine essential amino acids, as well as iron, calcium, magnesium just to name some of its nutrient content.  Tofu can substitute for many a meat feature of a dish and makes a perfect addition to the plate, especially for Veganuary.

Ingredients 

400g Tofu
120 g couscous ~ ½ cup
100 ml water
1 tbsp lemon pepper
2 tsp sumac
2 sprigs oregano fresh
2 tbsp cornflour
1  Flax Egg – (1 tbsp ground flax mixed with 3 tbsp water)
½ cup diced white onion
¾ cup spring onion, chiffonade
1 tbsp olive oil
Juice of ½ lemon
1 tbsp tomato paste

100 ml vegetable oil for frying

Method:

• To a bowl of raw couscous add the olive oil and spices and mix together with 100 ml of boiling water. Cover the bowl with a lid or ideally a sheet of long-use plastic, or beeswax wrap so that it is sealed shut and set aside for 5 minutes. 
• Combine the remaining ingredients – tofu broken up into pieces, cornflour, Flax Egg, diced white onion, spring onion, lemon juice, olive oil and tomato paste in a food processor.  Pulse and mix until you get a smooth paste, the consistency of a thick pate.
• Combine the above two mixtures, Couscous with tofu in a bowl, mixing thoroughly.  Take roughly a tablespoon measure and weigh out 50 grams to roll into balls. Roll these tight and keep a finger bowl of water to dip your hands into which will make rolling much easier.
• Heat the Vegetable oil to a medium temperature for frying on the stove top and place a few balls in at a time (do not overcrowd), and leave them, turning once to fry until golden. Serve hot alongside a homemade Vegan Tzatziki or Vegan Mayonnaise.  Or alternatively try Bonsan Vegan Beetroot and Horseradish Pate or Bonsan Vegan Red Pepper and Cashew Pate for a quick and easy accompaniment to a worthwhile cause.

Happy Veganuary from all of us The Hopsack

Kosta Moutsko

Head Chef
The Hopsack 

@Kostacooks