Step 1

In a large mixing bowl, whisk together the oil, lemon zest, garlic, dried herbs, and salt. Add the cubed tofu and toss well to combine, being careful not to break the tofu. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight

Step 2

In a large bowl, toss all ingredients together until well combined. Season with salt to taste. Wrap bowl with plastic wrap and store in fridge until ready to serve.

Step 3

Crispy Pita

Step 4

Preheat the oven to 425°F. Cut each pita into 8 triangles. Add to a large baking sheet and toss with a couple drizzle of olive oil and heavy pinch of salt. Bake for 6 minutes then flip and bake for another 2 minutes until golden brown and crisp.

Step 5

While pitas are baking, heat 1 tbsp of oil in a large skillet over medium-high heat. Add marinated tofu and toss to coat in oil. Cook for 5-6 minutes, flipping occasionally, until golden brown on each side. Add to a paper towel lined bowl to soak up excess oil (oil is ok, but you don't want it dripping in it).

Step 6

IMPORTANT: Don't toss the extra marinade in the bowl! It will be used in the tahini sauce.

Step 7

Tahini Sauce

Step 8

In a medium-sized bowl, whisk together the tahini and leftover marinade until creamy. Season with salt to taste.

Step 9

Assemble dish by adding couscous salad, herbed lemon tofu, and crispy pita to a bowl. Drizzle with tahini sauce and enjoy!