If you’re vegan, this is a wonderful suggestion for a high-protein recipe. I do hope you like it! Instead of using couscous, you can serve this recipe with rice or pasta.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 10 ounces tofu, cubed
- 2 tablespoons olive oil, divided, or as needed
- 1 teaspoon curry powder, or to taste
- salt and ground pepper to taste
- 1 head broccoli, cut into florets
- 1 carrot, sliced
- 8 cups fresh spinach
- 1 onion, diced
- ½ cucumber, sliced
- 1 radish, sliced
- 1 pinch ground nutmeg, or to taste
- 2 tablespoons soy sauce, divided, or to taste
- 1 tablespoon honey, or to taste
- 1 tablespoon peanut butter
- 1 pinch ground ginger, or to taste
- 1 pinch ground black pepper to taste (Optional)
- 1 cup water
- 1 cup couscous
- 1 tablespoon vegan margarine
- 1 clove garlic, minced
- 1 tablespoon pistachio nuts, or to taste
Instructions
- Mix tofu, 1 tablespoon oil, curry powder, salt, and pepper together in a bowl. Let stand for 30 minutes.
- 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.
- 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.
- 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.
- 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.
- Serve couscous in a bowl topped with tofu mixture and pistachios.