For those unfamiliar with tofu this recipe is a great introduction. The tofu absorbs the marinated liquid from the artichoke and deliciously takes on the flavor. I buy the Nasoya brand that is already cubed from our grocer’s produce department. All I need to do is drain the water and then throw it in to the pan.
Stock up on the canned diced tomatoes, keep some jarred artichokes on hand, and then buy the couscous either in bulk or when the single serve boxes go “two for one.” Then all you need to grab are a few veggies in the produce department and you’re easily in business!
- 1 6 oz jar marinated artichoke hearts
- 1 14 oz package extra-firm tofu, drained and cubed
- 1 tsp ground cumin
- 1 tsp black pepper, divided
- 2 tbsp olive oil
- 4 medium carrots, thinly sliced (1 1/2 cups)
- 1 14.5 oz can diced tomatoes
- 1 cup whole wheat couscous
- 2 garlic cloves, minced
- 2 medium leeks, white and light green parts thinly sliced
- Combine artichoke and liquid, tofu, cumin, and 3/4 tsp black pepper in non stick skillet. Cook over high heat 5 minutes or until liquid evaporates, stirring constantly. Transfer to bowl and set aside.
- Heat oil in same skillet over medium-high heat. Add carrots, leeks, 1/4 tsp pepper. Cook 10 minutes or until carrots are tender and leeks are lightly brown.
- Meanwhile bring tomatoes 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.
- Add garlic and reserved tofu mixture to vegetable mix in skillet. Cook 3 minutes over medium-high heat or until heated through.
- Serve tofu and vegetables over couscous.