May 6, 2026
One Pan Tofu Couscous with Chimichurri
This One Pan Tofu Couscous is bright, zesty, and so delicious! With crispy seasoned tofu, fluffy couscous, and an herby chimichurri, this one pan wonder is sure to become a staple in your dinner rotation!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqsOne Pan Tofu Couscous with Chimichurri
Let’s be honest: some weeks, the idea of chopping ingredients and scrubbing a mountain of dishes feels impossible. I’ve been there, staring at the fridge wondering how to get a real meal on the table without spending my entire evening in the kitchen. That’s exactly where this One Pan Tofu Couscous came from.
I first stumbled upon the original concept for this dish while browsing Instagram, when a recipe from Carolina Gelen popped onto my feed. It was a chicken version, but the moment I saw the video, I knew I had to adapt it! Since then it’s become a household favorite, showing up on our table again and again, and that’s why I’ve included it in my One and Done Series – a collection of recipes where the rule is simple: one pot or one pan, and dinner is done in under an hour from start to finish. No complicated prep or no endless cleanup!
This dish feels particularly right as we move into spring and summer. The lemon zest and fresh chimichurri are bright and zesty, yet the warm, steaming couscous and crispy tofu keep it feeling cozy. It’s a meal that balances freshness with comfort, proving that you don’t need hours in the kitchen to eat something that feels special. If you’re looking for a dinner that’s as easy to make as it is to love, this is it!
Why You’ll Love This Recipe
- True One-Pan Convenience: From searing the tofu to baking the grain, almost everything happens in one large oven-safe skillet. Cleanup is a breeze!
- Perfect Texture Every Time: By coating the tofu in cornstarch and searing it before baking, you ensure it stays crispy on the outside and tender on the inside, never mushy.
- Flavor Packed: The combination of smoked paprika, garlic, lemon zest, and fresh chimichurri creates a complex flavor profile that feels gourmet.
- Dietary Friendly: Naturally vegan and easily adaptable to be gluten-free (just swap the couscous small gluten-free pasta).
- Meal Prep Ready: This dish reheats beautifully, making it an excellent option for lunch and dinner for the following days!
Step-by-Step Instructions
1. Preheat the Oven:
Preheat the oven to 400°F. Cut the super firm tofu into 1”-inch uniform cubes.
2. Season and Sear the Tofu:
In a large bowl, toss the tofu cubes with cornstarch, lemon zest, garlic powder, Italian seasoning, smoked paprika, onion powder, ½ teaspoon salt, and ½ teaspoon black pepper until evenly coated. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the tofu and pan-fry for 10 to 15 minutes, flipping occasionally, until all sides are golden brown and crispy. Remove tofu from the pan and set aside.
3. Build the Base:
In the same pan, melt the vegan butter. Add the diced yellow onion and cook for 2 to 3 minutes until translucent. Stir in the minced garlic and sauté for another 1 to 2 minutes until fragrant. Add the pearled couscous to the pan. Season with the remaining 1 teaspoon salt and 1 teaspoon pepper. Toast the couscous, stirring frequently, for 2 to 3 minutes.
4. Combine and Bake:
Pour in the vegetable broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Return the crispy tofu and the lemon slices to the pan, nestling them into the couscous mixture. Cover the pan tightly with a lid or aluminum foil. Transfer the pan to the preheated oven and bake for 20 to 25 minutes, or until the couscous is tender and the liquid is absorbed.
5. Make the Chimichurri:
While the tofu couscous is in the oven, quickly prepare the chimichurri. Place all its ingredients besides the olive oil in a bowl or food processor and mix to combine. Slowly mix in the olive oil until thoroughly combined. Set aside.
6. Rest, Serve, and Enjoy!
Remove the pan from the oven and let it rest, covered, for 5 to 10 minutes. This allows the couscous to finish steaming and absorb any remaining moisture. Taste and adjust seasoning if needed. Garnish generously with fresh chimichurri and serve immediately. Enjoy!
Tips and FAQs
- Tofu Selection: This recipe calls for super firm tofu because it comes pre-pressed and holds its shape perfectly. If you only have extra firm tofu, that works too, but you must press it first for 15 minutes to remove excess water before coating.
- Cornstarch is Key: Don’t skip the cornstarch coating! It creates the essential crispy, golden crust on the tofu that stays crunchy even after baking.
- Toast the Grains: Take an extra minute to toast the pearled couscous in the butter and garlic before adding the broth. This brings out a nutty flavor and prevents the grains from getting mushy.
- Scrape the Pan: When adding the broth, scrape up the browned bits (fond) from the bottom of the pan. This adds a deep, savory flavor to the entire dish.
- Let it Rest: After baking, let the pan rest covered for 5 to 10 minutes. This allows the couscous to finish steaming and absorb any remaining liquid perfectly.
- Check Your Pan: Make sure your skillet is oven-safe. If not, you can transfer the mixture to a baking dish before putting it in the oven.
Can I make this gluten-free?
Yes! Simply substitute the pearled couscous with small gluten-free pasta. Note that cooking times may vary slightly.
Can I prepare the chimichurri ahead of time?
Absolutely. Chimichurri actually tastes better after sitting for a few hours as the flavors meld! You can make it up to 5 days in advance and store it in an airtight container in the fridge.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth to refresh the couscous.
Can I add vegetables?
Yes! Feel free to stir in spinach, cherry tomatoes, or roasted bell peppers along with the couscous before baking.
A Bright and Flavorful Dinner Perfect for Weeknights!
I hope you love this One Pan Tofu Couscous with Chimichurri as much as I do! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
One Pan Tofu Couscous with Chimichurri
Equipment
- 1 Oven-safe skillet
Ingredients
Ingredients:
- 1 (16-ounce) block of super firm tofu, cubed
- 2 tablespoons cornstarch
- Zest of 1 small lemon, (~2 teaspoons)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 1 ½ teaspoons salt, divided
- 1 ½ teaspoons fresh cracked black pepper, divided
- 2 Tablespoons olive oil
- 1 small yellow onion, diced
- 6 cloves fresh minced garlic
- 2 tablespoons vegan butter
- 1 ½ cups pearled couscous
- 3 cups vegetable broth
- ¼ cup fresh lemon juice
- 1 lemon, thinly sliced
Chimichurri
- 3 tablespoons red wine vinegar
- ½ cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped
- ½ cup minced red onion
- 4 cloves fresh minced garlic
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt, plus more to taste
- ⅓ cup olive oil
Instructions
- Preheat oven to 400°F.
- To prepare the tofu, place the cubes in a large bowl and toss thoroughly with the cornstarch, lemon zest, garlic powder, Italian seasoning, smoked paprika, onion powder, and ½ teaspoon each of salt and pepper.
- Heat the olive oil in a large, oven-safe sauté pan over medium-high heat.
- Pan-fry the tofu, flipping occasionally, until all sides are golden brown and crispy, 10 to 15 minutes. Remove and set aside.
- Add the butter to the pan.
- Once the butter is melted, add the onion and cook until translucent, 2 to 3 minutes.
- Add the garlic and sauté until fragrant, 1 to 2 minutes.
- Next, add the pearled couscous, season with the remaining teaspoon salt and pepper, and toast, stirring often, for 2 to 3 minutes.
- Pour in the broth and fresh lemon juice, scraping up any brown bits at the bottom of the pan.
- Bring to a simmer and add the tofu back into the pan. Nestle the lemon slices right on top, then cover the pan with a lid (or tightly with foil).
- Transfer the pan to the oven and bake for 15 to 25 minutes, or until the couscous is tender and the liquid is absorbed (it’s usually tender at around 18-20 minutes for me).
- While the tofu couscous is in the oven, quickly prepare the chimichurri. Place all its ingredients besides the olive oil in a bowl or food processor and mix to combine. Slowly mix in the olive oil until thoroughly combined. Set aside.
- Remove the pan from the oven and let it rest, covered, for 5-10 minutes to finish steaming.
- Taste and adjust seasonings, if necessary.
- Garnish with dollops with chimichurri and serve immediately. Enjoy!
Wow. Knockout recipe! Best I’ve made in a long while and the whole family liked it, which is rare. The taste was fantastic and I still can’t decide if I like it more with or without the chimichurri. It’s such a different dish with and without.
I had some thoughts, suggestions, and questions. Sorry in advance for the length:
1) For me, the tofu section seemed needlessly fussy. In the final dish, the tofu really seems to be there for texture and doesn’t have a separate taste. Also, without a “binder” like oil, aside from the cornstarch, much of the seasoning and zest fell off the tofu in the bowl after mixing and was sitting on the bottom of the mixing bowl (I ended up just pouring it into the butter/onion/garlic/couscous mix). When I was done with the tofu, aside from a hint of the pepper, it was pretty tasteless on its own. Question: Why not just coat the tofu with the cornstarch and reserve the rest of the seasoning for the onion/butter/garlic/couscous sauteing? Question 2: Any suggestion for how much lemon pepper spice to use if one doesn’t have a fresh lemon on hand for zesting?
2) I also air fried the tofu for health purposes and to save time (I had more than enough time to saute the butter/onion/garlic/couscous mix during the 20 minutes the tofu was air frying rather than doing these sequentially)
3) Just a PSA for everyone. For me, 20 minutes in the oven was actually too much time. I’d recommend monitoring the dish (I didn’t).
Again, thank you so much for a special recipe that will enter our rotation and is easily the best use of Israeli/pearled couscous I’ve yet seen.
Hi Liara!
Thanks so much for taking the time to write out such thoughtful and informative feedback!
1. When testing the recipe, I haven’t had this experience with the tofu because it’s still slightly moist (even after pressing), so the seasoning sticks to it fairly well. Additionally, I’ve found that sautéing it before adding it back into the pan helps retain some of its crispiness. I also think it’s seasoned well, but this might just be personal preference.
2. Air-frying is a great option and I will also test this out for readers who prefer to air-fry, and include instructions on how to do so in the notes as well (although it wouldn’t technically be a “one-pan” recipe)
3. I tested this recipe at the 15, 20, and 25 minute mark in the oven and found that 20 minutes was perfect for me. That said, all ovens are different so I’ve made sure to note that in the recipe!
Thank you again for the feedback! This helps so much!
Seriously the best tofu recipe I’ve ever had. I’m going to try with chicken as well since my kids don’t love tofu.
The sticking issue. I toss. And then press each block of turn into the seasoning remaining in the bottom of the bowl and it works out to be he PERFECT amount. And it adheres to the tofu when you press. It’s perfection. Wouldn’t change a thing. Never have I ever had a tofu or couscous recipe come out so perfect. Love.
Just made this for dinner and was pleasantly surprised by how good it was. Very garlicky but I like that. Took me about an hour to make total. Was done in the oven at exactly 15 minutes. Will add a vegetable next time.
Love this! Just made it for my meal prep. My chimichurri turned out to be a little too garlicky but I’m out of cilantro and parsley. Any other suggestions for how to dilute the garlic burn without just making more chimichuri?
Hi Elayne! So glad you gave it a try!
Honestly, without the cilantro and parsley, you’re a bit limited since those are the backbone of this chimichurri, but a couple practical fixes:
Use it more sparingly — Rather than trying to fix the batch itself, use smaller amounts per portion. For example, dollop less of it onto this specific dish for a milder flavor.
Add more oil and/or vinegar — Both are already in chimichurri, so you’re not straying from the recipe. A splash of red wine vinegar and a drizzle of extra olive oil will stretch it and soften the bite without changing what it fundamentally is.
Give it time — Raw garlic mellows a lot after 24 to 48 hours sitting in acid, so if your meal prep spans several days, the later servings will likely taste noticeably tamer.
Next time, if you want to play it safe, try roasting the garlic first! You’ll still get that depth without the sharp burn. Thanks for sharing how it went!