Another Tofu Recipe

A few days ago I made a Savory Tofu and Vegetables Over Tomato Couscous recipe. Its another recipe from the Vegetarian Times. I made it pretty much according to the recipe with only a few minor changes. If you want to see the original please click on the link. Otherwise see below for what I made.

Ingredient List

• 1 6-oz. jar marinated artichoke hearts
• 1 16-oz. pkg. extra-firm tofu, drained and cubed
• 1 tsp. ground cumin
• 1 tsp. black pepper, divided
• 2 Tbs. olive oil
• 2 medium carrots and about 8 baby carrots, thinly sliced (1 1/2 cups)
• 1 large leeks, white and light green parts thinly sliced (1 1/2 cups)
• 1 14.5-oz. can diced tomatoes
• 1 cup couscous
• 2 cloves garlic, minced (2 tsp.)
• a few basil leaves

Directions

1. Combine artichokes and liquid, tofu, cumin, and 3/4 tsp. pepper in nonstick skillet. Cook over high heat 5 minutes or until liquid evaporates, stirring constantly. Transfer to bowl, and set aside.
2. Heat oil in same skillet over medium-high heat. Add carrots, leeks, and 1/4 tsp. pepper. Cook 10 minutes, or until carrots are tender and leeks are lightly browned.
3. Meanwhile, bring tomatoes and liquid and 2/3 cup water to a boil in saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with fork.
4. Add garlic, basil, and reserved tofu mixture to vegetable mixture in skillet. Cook 3 minutes over medium heat, or until heated through and garlic is fragrant. Serve tofu and vegetables over tomato couscous.

I really did like the recipe and will have to make it again!! For you meat eaters you could substitute chicken for the tofu and I bet it would be pretty good too!