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Tofu and Summer Vegetable Saute
with pistou / couscous

Active: 40 Total: 40

This summery French-inspired meal is a colorful way to start off the week.
Smarts: Pistou is a French basil sauce that is just like pesto except without the pine nuts. Be sure to make a double batch tonight if you're going to make Wednesday's soup. 



  • Stock, any type - 1 cup (sub water)
  • Salt - 1/4 tsp
  • Butter - 2 Tbsp
  • Couscous, uncooked - 3/4 cup
Tofu and Summer Vegetable Saute:
  • Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm cubes (vacuum-packed preferable)
  • Asparagus - 1 bunch , chopped
  • Tomatoes, cherry or grape - 1 1/2 cups , halved
  • Corn kernels, fresh or frozen - 1 1/2 cups
  • Lemons - 1 , wedges
  • Oil, olive - 1 1/2 Tbsp
  • Butter - 2 Tbsp
  • Garlic - 2 cloves , peeled
  • Cheese, parmesan - 1 oz , chopped
  • Basil leaves, fresh - 1 1/2 oz
  • Oil, olive - 1/4 cup


  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

  2. Make couscous - Combine stock, salt, and butter (portion for couscous) in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)

  3. Make pistou - (Double if making Wednesday’s meal.) Peel garlic cloves. Place parmesan cheese, garlic cloves, and basil leaves in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil (portion for pistou) until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  4. Asparagus - Chop into bite-sized pieces. (Can be done up to 5 days ahead)

  5. Tomatoes / Corn / Lemons - Prep as directed. Store separately. (Can be done 1 day ahead)

  6. Season tofu - Season tofu well with some salt and pepper. 

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  1. Heat a large nonstick pan over medium heat. Add olive oil (portion for saute) and then tofu in a single layer. Cook tofu on one side until golden brown. Flip tofu and cook on all sides until lightly browned, 6 to 10 minutes total. Transfer tofu to a serving bowl and return pan to medium heat. 

  2. To heated pan, add butter (portion for saute). When butter melts, add asparagus with some salt. Saute until tender, 3 to 6 minutes (depending on thickness).

  3. To asparagus, add corn and tomatoes and saute until tomatoes soften slightly, about 2 minutes more. 

  4. Transfer vegetables to bowl with tofu and stir gently to combine. Squeeze about half the lemon wedges into the saute. 

  5. If couscous was made ahead, reheat in the microwave.

  6. Serve tofu and vegetables over couscous. Spoon pistou over top (reserve half if doubled). Serve extra lemon wedges on the side. Enjoy!



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