Curried Tofu With Couscous

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

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Nutritional Information

Amount per serving
  • Calories: 412
  • Fat: 11g
  • Saturated fat: 2.3g
  • Protein: 17g
  • Carbohydrate: 55g
  • Cholesterol: 0mg
  • Iron: 5.4mg
  • Sodium: 511mg
  • Calories from fat: 24%
  • Fiber: 6.1g
  • Calcium: 57mg


  • 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


  1. 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.
  2. 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.
  3. Cook couscous according to package directions.
  4. Spoon couscous evenly onto 4 plates; top with tofu mixture. Sprinkle with toasted cashews.
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