MEAL

One-Pot Moroccan Couscous with Tofu

Name: One-Pot Moroccan Couscous with Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/2 package of 454g Unisoya Vegetables Tofu; 2 tablespoons maple syrup; 1 tablespoon soy sauce; 1 teaspoon garlic powder; 1 tablespoon vegetable oil; 2 onions, chopped; 2 garlic cloves, chopped; 1 celery stalk, sliced into rounds; 1 tablespoon vegetable oil; 1/4 teaspoon cinnamon; 1 1/2 teaspoons cumin; 1/2 teaspoon chili; 1/2 teaspoon paprika; 1 can (796 ml) diced tomatoes; 1 can of chickpeas; 1/2 cup couscous; 1/2 cup Kalamata olives, halved; 1/4 cup white wine; 1/4 cup Italian parsley, chopped; 1/4 cup coriander, chopped; Salt; Pepper

Preparation 15 min

Cooking 15 min

Portions 4

Product used

Vegetables Tofu An 85 g serving of Unisoya Vegetables Tofu contains 17 g of protein. See the product details →

Preparation

Cut the tofu block into cubes. Prepare the Tofu marinating, add the pieces, and let marinate for 2 hours (or 24 hours for more flavor).

In a non-stick skillet, cook the drained tofu with vegetable oil for about 6–8 minutes, or until golden, making sure to flip the pieces. Set aside.

In another skillet over medium-low heat, sauté the onions for 2–3 minutes with vegetable oil. Add the celery, garlic and spices, and cook for 1 minute. Add the tomatoes, couscous and chickpeas and simmer for 2 minutes. Add the wine, season with salt and pepper, and simmer for 1 minute. Stir in the fresh herbs, tofu pieces and olives.

Season with salt and pepper.

To serve, add fresh herbs (optional).

Try it with

This recipe is also delicious with these Unisoya tofu:

Regular Tofu Organic Regular Tofu

Autumn Tofu Bowl with Almond Butter Sauce

Meal

Vegetables Tofu

Preparation

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