Savory Tofu and Vegetables Over Tomato Couscous

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“We cannot do great things only small things with great love.” – Mother Theresa

My parents met over chopping onions at a soup kitchen in San Francisco Mission District of the late 1970s. My mother always believed that serving a person food was among the noblest, kindest, and most nurturing things one could do; she dedicated her life to doing just that. She was a great cook and baker and would include the gift of food at every occasion – holiday, birth, birthday, death, and the ordinary Monday night.

But that is not to say my mother cooked fantastic food every night of the week, or even cooked every night of the week; there were many a Wednesday night when we ate eggs, toast, and a vegetable of some kind. I liked how Molly Wizenberg talked about how she cooks on Orangette it reminded me of how I cook and how my mother cooked – at times mindful, intentional, filled with passion and curiosity and at other times with ease as a plan to get the nutrients and energy we need.

Occasionally a recipe comes along that mixes all of these things – ease, nutrients, and beauty – and these are the recipes I go back to time and again. This couscous recipe from Vegetarian Times is exactly that and I have returned to it for years and think once you try it you will as well!

For whatever reason you cook, I hope you enjoy it and I hope you enjoy this couscous and vegetables!

Thank you Timmy, for the beautiful card and the inspiring quote that started this post!

Love, Ra

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Savory Tofu and Vegetables Over Tomato Couscous from Vegetarian Times

Ingredients:

1 – 6oz jar marinated artichoke hearts with liquid

1 – 14oz package of extra firm tofu, drained and cubed

1 tsp. ground cumin

1 tsp. black pepper, divided

2 Tbs. olive oil

4 medium carrots, thinly sliced (approx. 1 ½ cups)

2 medium leeks, white and light green parts thinly sliced (approx. 1 ½ cups)

1 – 14.5oz can of diced tomatoes

1 cup whole-wheat couscous

2 cloves garlic minced

Combine artichokes and marinade liquid, tofu, cumin, and ¾ tsp. pepper in nonstick skillet. Cook over high heat 5 minutes or until liquid evaporates, stirring constantly. Transfer to bowl and set aside.

Heat oil in the same skillet over medium-high heat. Add carrots, leeks, and ¼ tsp. pepper. Cook 10 minutes, or until carrots are tender and leeks are lightly browned.

Meanwhile, bring tomatoes and liquid and 2/3 of a cup of water to a boil in a saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff fluff with fork.

Add garlic 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 tomatoes and couscous.

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10 2015

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