One-Pot Moroccan Couscous with Tofu

Cut the tofu block into cubes. Prepare the tofu marinade, 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).