This dish may not be much to look at (tofu isn't exactly the most photogenic ingredient out there) but believe me when I say that it's one of the most yummy recipes in my arsenal, and one of the few recipes I follow exactly, every time. I discovered this fast and flavorful dish in an issue of Vegetarian Times a few years ago, and we've been eating a few times a month ever since, not counting one stretch of a few weeks when Nathan got sick of it and begged me not to make it for a while. That did not last long, and it's back in rotation in a big way. I hope you enjoy it as much as we do!
Savory Tofu with Vegetables and Couscous (Vegetarian Times)
You Will Need:
1 (6 ounce) jar marinated artichoke hearts
1 (14 ounce) package extra firm tofu, drained and cubed
1 teaspoon ground cumin
1 teaspoon black pepper, divided
2 tablespoons 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 1/2 ounce) can diced tomatoes
1 cup whole wheat couscous
2 garlic cloves, minced (2 tsp)
salt, to taste
- Combine artichokes and liquid, tofu, cumin, and 3/4 teaspoons pepper in nonsick 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 teaspoons 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 a saucepan. Stir in couscous, cover and remove from heat. Let stand five minutes, then fluff with fork.
- Add garlic and reserved tofu mixture to vegeable mixture in skillet. Cook 3 minutes over medium heat, or until heated through and garlic is fragrant. Serve tofu and vegetables over tomato couscous.