Tofu and Vegetables Stir-Fry with Couscous
Description
This delicious vegan tofu and vegetable stir-fry recipe is flavored with ginger, peanut butter, and nutmeg and is served over couscous; you could use pasta or rice instead.
Ingredients
•
10 ounces tofu, cubed
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2 tablespoons olive oil, divided, or as needed
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1 teaspoon curry powder, or to taste
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salt and ground pepper to taste
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1 head broccoli, cut into florets
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1 carrot, sliced
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8 cups fresh spinach
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1 onion, diced
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1/2 cucumber, sliced
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1 radish, sliced
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1 pinch ground nutmeg, or to taste
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2 tablespoons soy sauce, divided, or to taste
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1 tablespoon honey, or to taste
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1 tablespoon peanut butter
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1 pinch ground ginger, or to taste
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1 pinch ground black pepper to taste
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1 cup water
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1 cup couscous
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1 tablespoon vegan margarine
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1 clove garlic, minced
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1 tablespoon pistachio nuts, or to taste
Directions
1
Mix tofu, 1 tablespoon oil, curry powder, salt, and pepper together in a bowl. Let stand for 30 minutes.
2
While tofu is marinating, place broccoli and carrot in a microwave-safe bowl with 1 tablespoon water and 1 pinch salt. Cover and cook in the microwave for 2 1/2 minutes.
3
Heat 1 tablespoon oil in a wok over high heat. Saute spinach, onion, cucumber, radish, nutmeg, and 1 pinch salt until spinach is wilted, about 1 minute. Add 1 tablespoon soy sauce, honey, peanut butter, ginger, and black pepper. Add cooked broccoli and carrot. Reduce heat to low and cover the wok.
4
Place marinated tofu in a pan over medium heat. Add 1 tablespoon soy sauce. Cook until heated through, about 3 minutes. Add to vegetable mixture in the wok.
5
Bring water to a boil in a saucepan. Add couscous, margarine, and garlic. Mix well, cover the saucepan, and let rest until water is absorbed, about 10 minutes.
6
Serve couscous in a bowl topped with tofu mixture and pistachios.