Tofu and Veggie Stir-Fry Served with Couscous

Ingredients

• 10 ounces tofu, cubed
• 2 tablespoons olive oil, divided, or as needed
• 1 teaspoon curry powder, or to taste
• salt and ground pepper to taste
• 1 head broccoli, cut into florets
• 1 carrot, sliced
• 8 cups fresh spinach
• 1 onion, diced
• ½ cucumber, sliced
• 1 radish, sliced
• 1 pinch ground nutmeg, or to taste
• 2 tablespoons soy sauce, divided, or to taste
• 1 tablespoon honey, or to taste
• 1 tablespoon peanut butter
• 1 pinch ground ginger, or to taste
• 1 pinch ground black pepper to taste (Optional)
• 1 cup water
• 1 cup couscous
• 1 tablespoon vegan margarine
• 1 clove garlic, minced
• 1 tablespoon pistachio nuts, or to taste

Step 1

Blend the tofu with a tablespoon of oil, curry powder, salt, and pepper in a bowl. Let it sit for about 30 minutes to soak up all those flavors. While the tofu is marinating, steam the broccoli and carrots by placing them in a microwave-safe bowl with a tablespoon of water and a pinch of salt. Cover and microwave for around 2 and a half minutes until tender.

Step 2

Heat a tablespoon of oil in a wok over high heat. Toss in the spinach, onion, cucumber, radish, a pinch of salt, and a little nutmeg. Stir everything until the spinach wilts, which should take about a minute. Then add soy sauce, honey, peanut butter, ginger, and some black pepper, stirring to combine. Throw in the steamed broccoli and carrots, lower the heat, and cover the wok to keep everything warm.

Step 3

Meanwhile, cook the marinated tofu in a pan over medium heat. Pour in a tablespoon of soy sauce and cook for about 3 minutes until the tofu is heated through and a bit caramelized. Add this to the veggie mix in the wok.

Step 4

Finally, bring some water to a boil in a saucepan. Stir in the couscous, a bit of margarine, and minced garlic. Cover the pot and let it sit off the heat for about 10 minutes until the water is absorbed and the couscous is fluffy. Serve the couscous in bowls topped with the tofu and veggie stir-fry, and sprinkle some pistachios on top for a nice crunch.