Curried Tofu With Couscous

recipe

Yield:

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

Ingredients

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

Preparation

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note