Savory Tofu and Vegetables over Tomato Couscous
Vegetarian Times Issue: September 1, 2007 p.36
Steaming couscous with a can of chopped tomatoes adds flavor and color without any extra work.
Directions
- 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.
- 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.
- 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.
- 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.
ingredient list
Serves 4
- 1 6-oz. jar marinated artichoke hearts
- 1 14-oz. pkg. extra-firm tofu, drained and cubed
- 1 tsp. ground cumin
- 1 tsp. black pepper, divided
- 2 Tbs. olive oil
- 4 medium carrots, thinly sliced (1 1/2 cups)
- 2 medium leeks, white and light green parts thinly sliced (1 1/2 cups)
- 1 14.5-oz. can diced tomatoes
- 1 cup whole-wheat couscous
- 2 cloves garlic, minced (2 tsp.)
Nutritional Information
Per SERVING:
| Calories |
372 |
| Protein |
18g |
| Total fat |
16g |
| Saturated fat |
1.5g |
| Carbs |
47g |
| Cholesterol |
mg |
| Sodium |
310mg |
| Fiber |
10g |
| Sugars |
9g |
Log In + start saving recipes
Comments
Add a comment
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