Curried Tofu With Couscous



5 servings (serving size: 1 cup couscous, 1 1/4 cups tofu mixture, and about 2 teaspoons cashews)

Recipe from

Oxmoor House

Nutritional Information

Calories 412
Fat 11 g
Satfat 2.3 g
Protein 17 g
Carbohydrate 55 g
Cholesterol 0 mg
Iron 5.4 mg
Sodium 511 mg
Caloriesfromfat 24 %
Fiber 6.1 g
Calcium 57 mg


1 1/4 cups coarsely chopped onion (about 1 small)
1 (2-inch) piece peeled fresh ginger, coarsely chopped
3 garlic cloves, chopped
Cooking spray
2 tablespoons curry powder
1/4 cup unsalted cashews
1 (14 1/2-ounce) can vegetable broth, divided
3/4 cup diagonally sliced carrot (about 2 medium)
1 pound firm tofu, drained and cubed
3 cups coarsely chopped fresh spinach
1/2 teaspoon salt
1 1/4 cups coarsely chopped tomato (about 1 medium)
1 (10-ounce) package couscous
2 tablespoons unsalted cashews, toasted and chopped


Place first 3 ingredients in a food processor; process until finely minced. Coat a large nonstick skillet with cooking spray; place over medium heat. Add onion mixture. Cook 3 minutes, stirring often. Add curry powder; cook an additional 2 minutes or until onion is tender. Remove from heat.

Place 1/4 cup cashews and 1 cup broth in food processor; process 1 minute. Add cashew mixture to onion mixture in skillet; stir in carrot, tofu, and remaining broth. Bring to a simmer; cover and cook 8 minutes or until carrot is tender. Add spinach and salt; cover and simmer 2 minutes. Stir in tomato.

Cook couscous according to package directions.

Spoon couscous evenly onto 4 plates; top with tofu mixture. Sprinkle with toasted cashews.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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