Mediterranean Tofu Couscous
Mediterranean Tofu Couscous. In a large skillet heat oil over medium-high heat. Stir tofu and olives into couscous. 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
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Prepare 1 package of pearl couscous
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Prepare 1 package of Moroccan tofu
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You need 1 of red pepper
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Prepare 1/2 of small eggplant
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It’s 2 handfuls of grape tomatoes
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You need 1/3 cup of onion
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Prepare 1/3 cup of corn
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You need 1/2 cup of broccoli
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Prepare Dozen of pitted kalamata olives
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It’s of Salt
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Prepare of Pepper
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Prepare of Olive oil
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Prepare of Garlic powder
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It’s of Bay seasoning
Steps
- Preheat oven to 425.
- Chop up all veggies and mix together with oil, salt, pepper, garlic powder and bay seasoning.
- Cook for 25-30 min while tossing 1-2 times.
- Cook tofu and couscous according to packaging.
- Mix all together.
Cover and remove pot from heat. While the couscous is cooking, heat oil in a large frying pan over medium heat. Stir in garlic, spring onions and peppers; saute briefly. Stir in tomatoes, basil, cooked couscous, salt and pepper. This Mediterranean couscous salad strikes the perfect balance of phytonutrients and fiber-rich vegetables plus protein that makes this salad light yet satisfying.
