Ingredients

• 160 g firm tofu — patted dry and cut into small cubes
• 60 g dry couscous — plain
• 15 g white miso paste — smooth
• 240 ml low sodium vegetable broth — warm
• 5 ml extra virgin olive oil — for gentle sautéing optional
• 20 g baby spinach — finely chopped optional
• 4 g fresh parsley — very finely chopped optional
• 1 pinch salt — or to taste, optional optional

Instructions

1. In a small pot, bring the vegetable broth just to a gentle simmer, then turn off the heat and stir in the white miso paste until completely dissolved.
2. Add the dry couscous to the hot miso broth, stir once, cover with a lid, and let sit for 5 minutes to absorb the liquid.
3. While the couscous rests, heat the olive oil (or a splash of broth for an oil-free option) in a non-stick pan over low heat and add the tofu cubes.
4. Cook the tofu over low heat for 4–5 minutes, gently turning until warmed through and slightly firmed, avoiding browning to keep flavors and smells mild.
5. Fluff the couscous with a fork, then gently fold in the warmed tofu, chopped spinach, and parsley until evenly distributed; taste and add a pinch of salt only if needed.
6. Spoon the mixture into 2 small cups or bowls, pressing lightly so it holds together, and let cool to lukewarm or room temperature before eating, which is often better tolerated with nausea.