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Dairy-Free

Spinach Couscous with BBQ Tofu

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

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

Servings
6

Ingredients

  • 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

Preparation

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
  • Cholesterol Content 0 mg
  • 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