Ingredients for Savory Tofu And Vegetables Over Tomato Couscous
- Marinated Artichoke Hearts
- Extra Firm Tofu
- Ground Cumin
- Black Pepper
- Olive Oil
- 1 cup chopped carrots
- 1 cup chopped leeks
- Diced Tomatoes
- Whole Wheat Couscous
- Garlic Cloves
- Salt
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How to Make Savory Tofu And Vegetables Over Tomato Couscous
- Preheat oven to 400°F (200°C).
- In a large bowl, combine 1 (14-ounce) can artichoke hearts, drained and quartered, with 2 tablespoons of water, 1 block (14 ounces) extra-firm tofu, crumbled, 1 teaspoon ground cumin, and ¾ teaspoon black pepper.
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Add the artichoke mixture and cook for 5-7 minutes, or until liquid evaporates, stirring frequently.
- Add 1 cup chopped carrots and 1 cup chopped leeks to the skillet.
- Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the carrots are tender and the leeks are lightly browned.
- Meanwhile, in a saucepan, bring 1 (14.5-ounce) can diced tomatoes, undrained, ⅔ cup water, and 1 cup couscous to a boil.
- Stir in 2 cloves garlic, minced. Cover, remove from heat, and let stand for 5 minutes.
- Fluff the couscous with a fork.
- Add the roasted vegetable and tofu mixture to the cooked couscous. Stir to combine and heat through for 2-3 minutes.
- Serve immediately. Garnish with fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
33g
Fat
9g
Carbs
8g
