Savory Tofu and Vegetables over Tomato Couscous Recipe | Vegetarian Times Skip to main content

Savory Tofu and Vegetables over Tomato Couscous

Steaming couscous with a can of chopped tomatoes adds flavor and color without any extra work.



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1 6-oz. jar marinated artichoke hearts
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1 14-oz. pkg. extra-firm tofu, drained and cubed
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1 tsp. ground cumin
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1 tsp. black pepper, divided
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2 Tbs. olive oil
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4 medium carrots, thinly sliced (1 ½ cups)
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2 medium leeks, white and light green parts thinly sliced (1 ½ cups)
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1 14.5-oz. can diced tomatoes
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1 cup whole-wheat couscous
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2 cloves garlic, minced (2 tsp.)


  1. Combine artichokes and liquid, tofu, cumin, and 3/4 tsp. pepper in nonstick skillet. Cook over high heat 5 minutes or until liquid evaporates, stirring constantly. Transfer to bowl, and set aside.
  2. Heat oil in same skillet over medium-high heat. Add carrots, leeks, and 1/4 tsp. pepper. Cook 10 minutes, or until carrots are tender and leeks are lightly browned.
  3. Meanwhile, bring tomatoes and liquid and 2/3 cup water to a boil in saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with fork.
  4. Add garlic and reserved tofu mixture to vegetable mixture in skillet. Cook 3 minutes over medium heat, or until heated through and garlic is fragrant. Serve tofu and vegetables over tomato couscous.

Nutrition Information: 

18 g
Total Fat: 
16 g
Saturated Fat: 
1.5 g
47 g
0 mg
310 mg
10 g
9 g
Serves 4

Comments on this Recipe

This is a fabulous meal. While making the carrots and leeks, I added little amounts of veggie broth to assist in the cooking. Loved the recipe. Will definitely make this again! thank you