Spinach Couscous with BBQ Tofu Recipe - Vegetarian Times

Spinach Couscous with BBQ Tofu


Sizzling strips of baked tofu contrast with gently flavored couscous. Complete the meal with baked sweet potatoes.

  • 6Servings


  • 1 1/2 cups couscous, preferably whole grain
  • 2 Tbs. nonhydrogenated vegan margarine
  • 5 to 6 oz. baby spinach, well rinsed
  • 1 1-lb. pkg. baked tofu, any variety, diced
  • 1/2 cup natural or smoke-flavored barbecue sauce


Cover couscous with 3 cups boiling water in heatproof serving container, and let stand 10 minutes; fluff with fork. Stir in margarine and salt and pepper to taste.

Place spinach in large, wide skillet with only water clinging to its leaves. Cover, and steam about 1 minute, or just until wilted. Remove, and coarsely chop. Stir into couscous.

Combine tofu and barbecue sauce in skillet. Cook over medium-high heat, stirring often, 4 to 5 minutes. Scatter tofu over couscous, and serve.

Nutrition Information

  • Calories: 340
  • Carbohydrate Content: 38 g
  • Fat Content: 12 g
  • Fiber Content: 6 g
  • Protein Content: 22 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 630 mg
  • Sugar Content: 7 g