Savory Tofu and Vegetables over Tomato Couscous
Adapted from Vegetarian Times, September, 2007
| Ingredients |
| 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 Tbsp. NOW Extra Virgin Olive Oil |
| 4 medium carrots, thinly sliced (1 ½ cups) |
| 2 medium leeks, white and light green parts, thinly sliced (1 ½ cups) |
| 1 14.5 oz. can diced tomatoes |
| 1 cup NOW Organic Whole Wheat Couscous |
| 2 cloves garlic, minced (2 tsp.) |
Combine artichokes and liquid, tofu, cumin, and ¾ 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 ¼ 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.
Serves 4
Per serving:
Calories: 372
Protein: 18g
Total Fat: 16g
Sat. Fat: 1.5g
Carbohydrate: 47g
Cholesterol: 0mg
Sodium: 310mg
Fiber: 10g
Sugars: 9g
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