Savory Tofu And Vegetables Over Tomato Couscous Recipes

SAVORY TOFU AND VEGETABLES OVER TOMATO COUSCOUS

Savory Tofu and Vegetables over Tomato Couscous image

A vegetarian couscous recipe I found in Vegetarian Times. I haven't had couscous with tofu or artichoke hearts before, so I'm interested in trying this.

Provided by Enjolinfam

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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 leets 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 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.

Nutrition Facts : Calories 228.2, Fat 11.7, SaturatedFat 1.9, Sodium 95.1, Carbohydrate 24, Fiber 8.6, Sugar 8.4, Protein 11.8

MOROCCAN TOFU WITH COUSCOUS

Moroccan Tofu with Couscous image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1-pound package fresh soup greens
2 tablespoons extra-virgin olive oil
1 15-ounce can cherry tomatoes, drained (juices reserved)
1 1/2 teaspoons ground cumin
1 teaspoon ras el hanout (Moroccan seasoning) or pumpkin pie spice
Kosher salt and freshly ground pepper
1 cup couscous
1 12- to 14-ounce package firm tofu, drained and cut into 1/2 -inch cubes
1/3 cup dried apricots, chopped
1/3 cup pitted green olives, halved
1 tablespoon harissa (Moroccan chile paste), plus more to taste
2 tablespoons chopped fresh cilantro

Steps:

Set aside the herbs from the soup greens; peel the vegetables as needed, then chop. Heat the olive oil in a medium pot or Dutch oven over medium heat. Add the chopped vegetables; cook, stirring, until softened, 5 minutes. Stir in the tomato juices, 1/2 teaspoon each cumin, ras el hanout and salt, and a few grinds of pepper. Cook until the liquid is thickened, 2 minutes. Add 2 cups water and the tomatoes. Cover and simmer until the vegetables are tender, 8 to 10 minutes. Meanwhile, prepare the couscous as the label directs; set aside.
Add 1/2 cup water, the tofu, dried apricots, olives, harissa and the remaining 1 teaspoon cumin and 1/2 teaspoon ras el hanout to the pot; gently stir to combine. Cover and warm through, about 5 minutes. Remove from the heat.
Chop the soup green herbs and add to the pot along with half of the cilantro. Season with salt and more harissa. Serve with the couscous and top with the remaining cilantro.

Nutrition Facts : Calories 400 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 450 milligrams, Carbohydrate 52 grams, Fiber 8 grams, Protein 18 grams

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