MOROCCAN TOFU WITH COUSCOUS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set aside the herbs from the soup greens; peel the vegetables as needed, then chop. Heat the olive oil in a medium pot or Dutch oven over medium heat. Add the chopped vegetables; cook, stirring, until softened, 5 minutes. Stir in the tomato juices, 1/2 teaspoon each cumin, ras el hanout and salt, and a few grinds of pepper. Cook until the liquid is thickened, 2 minutes. Add 2 cups water and the tomatoes. Cover and simmer until the vegetables are tender, 8 to 10 minutes. Meanwhile, prepare the couscous as the label directs; set aside.
- Add 1/2 cup water, the tofu, dried apricots, olives, harissa and the remaining 1 teaspoon cumin and 1/2 teaspoon ras el hanout to the pot; gently stir to combine. Cover and warm through, about 5 minutes. Remove from the heat.
- Chop the soup green herbs and add to the pot along with half of the cilantro. Season with salt and more harissa. Serve with the couscous and top with the remaining cilantro.
Nutrition Facts : Calories 400 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 450 milligrams, Carbohydrate 52 grams, Fiber 8 grams, Protein 18 grams
BALSAMIC-AGAVE TOFU WITH BEET INFUSED COUSCOUS
Make and share this Balsamic-Agave Tofu With Beet Infused Couscous recipe from Food.com.
Provided by erinwyso
Categories Soy/Tofu
Time 2h
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Using your circular ring mold, carefully cut out circles in the four pieces of pressed tofu. Set aside. In a large pyrex dish, combine all of the ingredients for the marinade. Place the tofu into the marinade, flipping over once to ensure its well coated. Place in the refrigerator for at least 4 hours, flipping again halfway through the marinade time.
- Preheat oven to 400 degrees. Boil 1 1/4 cups water in a small saucepan. Place the cubed beets in the boiling water for about 5 minutes. Transfer the beets with a slotted spoon to a well-greased baking pan, adding 2 TB of the oil to coat. Bake for 25 minutes. Add the diced red onion to the beet mixture with the remaining 1 TB oil and place back into the oven for 25 minutes more, stirring occasionally to prevent scorching.
- Once you've added the red onion to the beets, make your couscous by placing the couscous into the beet infused water and bring to a boil. Reduce the heat and cover. Simmer over low heat for about 30 minutes.
- Once your beets and couscous are done, remove the tofu from the refrigerator and saute over medium high heat in a large skillet until well-browned, about 5-7 minutes on each side. Remove from the heat and add the asparagus to the pan. Saute until bright green, about 6 minutes.
- Place the remainder of the marinade into a small saucepan over medium high heat until it slightly thickens and reduces. Remove from heat and let it cool slightly while you plate.
- To assemble the tower, place a ring mold onto a plate and add a slice of the tofu. Spoon some of the beet mixture over than, lightly but firmly packing it into place. Add another slice of tofu and then add a layer of the couscous on that, packing it lightly but firmly. Top with another slice of tofu and carefully remove the ring.
- Serve with the sauteed asparagus and spoon some of the reduced balsamic marinade over the top.
Nutrition Facts : Calories 768.8, Fat 47.3, SaturatedFat 6.7, Sodium 1109.1, Carbohydrate 59.3, Fiber 7.6, Sugar 13.1, Protein 34.8
CRISPY TOFU WITH BALSAMIC TOMATOES
You don't need to fry tofu to get it crisp-edged and golden brown. Drizzling it with a mix of cornstarch and oil, then roasting it will deliver a closely crunchy approximation that won't splatter oil across your countertop. Here, the tofu is roasted alongside balsamic-glazed cherry tomatoes, sliced garlic and red onions, all of which caramelize as they cook. Top everything with a handful of fresh herbs, then serve it over rice, quinoa or another grain for an easy, plant-based meal. Note that the recipe serves only two to three. To double it, use two sheet pans and add a few extra minutes to the cook time.
Provided by Melissa Clark
Categories easy, weekday, vegetables, main course
Time 55m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees and line a sheet pan with parchment paper.
- Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
- Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
- In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
- In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining 1/2 teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
- Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
- To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you'd like.
TOFU AND VEGETABLES STIR-FRY WITH COUSCOUS
This is a good idea for a high-protein recipe if you are vegan. I hope you enjoy it! You can serve this dish with rice or pasta instead of couscous.
Provided by Valeria Pinzon Rivera
Categories Main Dish Recipes Stir-Fry
Time 55m
Yield 4
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 57.6 g, Fat 16.9 g, Fiber 8.2 g, Protein 18.2 g, SaturatedFat 2.9 g, Sodium 644.3 mg, Sugar 10.8 g
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