Couscous Dish with Tofu and Mixed Veggies

Ingredients 0/21

Step 1

Blend the tofu with a tablespoon of oil, curry powder, salt, and pepper in a bowl. Let it sit for about half an hour so the flavors can soak in. While the tofu is marinating, toss the broccoli and carrot into a microwave-safe bowl with a splash of water and a pinch of salt. Cover it up and microwave for around 2 and a half minutes until just tender.

Step 2

Heat another tablespoon of oil in a wok over high heat. Add the spinach, onion, cucumber, radish, a pinch of salt, and a little nutmeg. Stir everything around until the spinach wilts, which should take about a minute. Then stir in a tablespoon each of soy sauce, honey, and peanut butter, along with some grated ginger and black pepper. Mix in the cooked broccoli and carrot, lower the heat, and cover the wok to keep everything warm.

Step 3

Take the marinated tofu and cook it in a pan over medium heat, adding a splash of soy sauce. Let it cook for about 3 minutes until it’s heated through, then add it to the veggies in the wok.

Step 4

Meanwhile, bring water to a boil in a saucepan. Stir in the couscous, a bit of margarine, and some minced garlic. Cover the pot and let it sit off the heat for about 10 minutes, until the water is absorbed and the couscous is fluffy.

Step 5

To serve, spoon the couscous into bowls and top with the tofu and veggie mixture. Sprinkle some pistachios on top for a nice crunch. Enjoy!