Family favourite Bonne Maman has launched two new conserves to its delicious portfolio; rich and intense Blackcurrant Conserve, and tropical sweet Mango & Peach Conserve, bringing a new range of taste sensations to the table.


  • 1/3 cup plain flour
  • 450g extra firm tofu
  • 1 tbsp olive oil
  • 1 large brown onion
  • 2 garlic cloves
  • 1 tbsp Moroccan spice blend
  • ½ cup Bonne Maman Mango & Peach Conserve
  • ½ cup water
  • 1 cup of wholemeal couscous
  • salt pepper
  • chopped parsley


  1. Chop the tofu in cubes and combine in a bowl with the plain flour.
  2. Heat a large pan on medium heat and heat the olive oil.
  3. Add in the tofu and cook on all sides until golden.
  4. In the meantime, cook the couscous in water following the packet instructions.
  5. Remove tofu from the pan and place the tofu on the side.
  6. In the same pan, cook the onion and garlic until clear and soft for a few minutes with a bit of olive oil.
  7. Add in the Moroccan spices and stir.
  8. Pour the Bonne Maman Mango & Peach Conserve in the pan along with the water and stir to combine.
  9. Add in the tofu again and stir together on medium heat.
  10. Serve with couscous, salt, pepper and chopped parsley or coriander.

Recipe & Imagery by Claire Power (@healthyfrenchwife) @bonnemaman_au