Savory Tofu and Vegetables Over Tomato Couscous
“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
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.
