Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Recipe by Oxmoor House January 2001

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

412 calories; fat 11g; saturated fat 2.3g; protein 17g; carbohydrates 55g; cholesterol 0mg; iron 5.4mg; sodium 511mg; calories from fat 24%; fiber 6.1g; calcium 57mg.
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