Ingredients

1 cup unflavoured couscous
1 package extra-firm tofu
1 large leek, cut into end and rough greens removed. Split lengthwise and rinse. Cut into 1/2 inch slices
½-1lb Shiitake mushrooms, wiped clean and quartered.
1 rib celery, split in half and thinly sliced
½ large green and red bell peppers, roughly chopped
2 cloves garlic, finely chopped
1 tbsp, plus 1 tsp extra virgin olive oil
¼ cup parmesan cheese, omit or use non-dairy option if desired
½ tsp dried oregano
2 tsp parsley flakes
¼ tsp thyme
¼ tsp basil

Tofu marinade:

¼ cup soy sauce
¼ cup good-quality red wine
Dash red pepper flakes, more or less to taste
Sea salt
Freshly cracked black pepper

Method

Drain the tofu and wrap in a kitchen towel. Place a large cookbook or cutting board on top and press for 5-10 minutes. Cut into ½in strips and cover with marinade. Let this sit for about 30 minutes.

Cook couscous according to package directions.

Add 1 tbsp extra virgin olive oil to a large skillet and heat until barely sizzling. Add garlic and vegetables. Stir for the first minute then let them fry, stirring frequently until slightly tender and mushrooms have released their juices.

Add oregano, 1 tsp parsley, thyme and basil, along with salt and pepper to taste. Remove from pan and set aside.

Reheat the same skillet and carefully add tofu slices. Fry for about 3 minutes on each side, or until nicely browned.

When couscous is done, add 1 tsp extra virgin olive oil, Parmesan, salt, pepper, and 1 tsp parsley. Scoop onto a serving dish and top with veggies and tofu. Serve with lemon wedges.