Tofu and Vegetables Stir-Fry with Couscous recipe
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Ingredients
- 10 ounces tofu, cubed 2 tablespoons olive oil, divided, or as needed 1 teaspoon curry powder, or to taste salt and ground pepper to taste 1 head broccoli, cut into florets 1 carrot, sliced 8 cups fresh spinach 1 onion, diced ½ cucumber, sliced 1 radish, sliced 1 pinch ground nutmeg, or to taste 2 tablespoons soy sauce, divided, or to taste 1 tablespoon honey, or to taste 1 tablespoon peanut butter 1 pinch ground ginger, or to taste 1 pinch ground black pepper to taste 1 cup water 1 cup couscous 1 tablespoon vegan margarine 1 clove garlic, minced 1 tablespoon pistachio nuts, or to taste
Nutrition Info
- 436.3 caloriescarbohydrate: 57.6 gcholesterol: : -fat: 16.9 gfiber: 8.2 gprotein: 18.2 gsaturatedFat: 2.9 gservingSize: -sodium: 644.3 mgsugar: 10.8 gtransFat: : -unsaturatedFat: : -
Directions Tofu and Vegetables Stir-Fry with Couscous
Directions
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Mix tofu, 1 tablespoon oil, curry powder, salt, and pepper together in a bowl. Let stand for 30 minutes.
While tofu is marinating, place broccoli and carrot in a microwave-safe bowl with 1 tablespoon water and 1 pinch salt. Cover and cook in the microwave for 2 1/2 minutes.
Heat 1 tablespoon oil in a wok over high heat. Saute spinach, onion, cucumber, radish, nutmeg, and 1 pinch salt until spinach is wilted, about 1 minute. Add 1 tablespoon soy sauce, honey, peanut butter, ginger, and black pepper. Add cooked broccoli and carrot. Reduce heat to low and cover the wok.
Place marinated tofu in a pan over medium heat. Add 1 tablespoon soy sauce. Cook until heated through, about 3 minutes. Add to vegetable mixture in the wok.
Bring water to a boil in a saucepan. Add couscous, margarine, and garlic. Mix well, cover the saucepan, and let rest until water is absorbed, about 10 minutes.
Serve couscous in a bowl topped with tofu mixture and pistachios.