A colorful and nutritious meal combines fluffy couscous with crispy tofu and a medley of fresh vegetables for a satisfying, wholesome dish. It’s quick to prepare and perfect for a healthy weeknight dinner.
Prep Time15 min
Cook Time30 min
Total Time45 min
Difficulty
Medium
Tips For Best Results
Press the tofu well before cooking to remove excess moisture and help it crisp up nicely.
Use vegetable broth instead of water to cook the couscous for extra flavor.
Add your favorite spices like cumin, paprika, or turmeric to enhance the taste.
Ingredients
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Why You'll Want This Again
A colorful and nutritious meal that combines the light, fluffy texture of couscous with protein-rich tofu and fresh vegetables. It’s easy to prepare, packed with flavor, and perfect for a healthy weeknight dinner or meal prep.
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!
50
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
How To Serve This Dish
Serve warm with a squeeze of fresh lemon juice and a sprinkle of chopped herbs like parsley or cilantro. It pairs well with a side salad or some warm pita bread for a complete meal.
How To Preserve This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the couscous from drying out.
Frequently Asked Questions
Can I use a different type of tofu for this dish?
Yes, firm or extra-firm tofu works best for cooking and holding shape.
How can I make this recipe vegan?
Replace honey with maple syrup or agave nectar to keep it vegan.
Can I cook the vegetables on the stove instead of the microwave?
Yes, you can steam or sauté the broccoli and carrots until tender.
Is it okay to use dried ginger instead of fresh?
Yes, ground ginger works well and is called for in the recipe.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days.
Can I substitute other nuts for pistachios?
Yes, almonds or cashews are great alternatives for the crunch.
What can I use instead of couscous if I’m gluten-free?
Try quinoa or rice as a gluten-free substitute.
How do I prevent tofu from sticking to the pan?
Use a non-stick pan or add enough oil and avoid moving tofu too soon while cooking.
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