Couscous with Curry and Tofu
Serves: 4 Prep time: 10 minutes Cooking time: 25 minute
It never ceases to amaze me how certain ingredients are just magical together. This recipe is one of them. The curry infuses the couscous and tofu with so much flavor. This is a go to recipe.
1 lb firm tofu, cut into 1-inch cubes
2 scant teaspoons curry, separated
3 tablespoons olive oil
1 medium potato, diced into ½ inch pieces
1 leek, white part only, sliced ¼ inch thick
1 red bell pepper, diced
3 cups vegetable broth, separated
1-cup whole-wheat couscous
Salt and black pepper to taste
1. Sprinkle tofu with 1-teaspoon curry, salt and pepper to taste. In skillet heat oil on medium high heat until hot. Add tofu cubes and cook for 2-3 minutes, stir to brown all sides. Remove tofu from skillet.
2. In same skillet add potatoes and leek, salt and pepper to taste; sauté for 4 minutes, stirring frequently to prevent sticking. If they are sticking add a few tablespoons of vegetable broth. Add bell pepper, cook for 2 additional minutes. Add 2 cups of broth and remaining curry; bring to a slow boil and cook for 5 minutes or until potatoes are fork tender.
3. Return meat to skillet and continue cooking for 5 additional minutes or until meat is thoroughly cooked. Remove meat and vegetables with slotted spoon and keep warm.
4. Add remaining broth to pan juices and bring to a boil. Remove pan from heat. Stir couscous into pan juices. Cover and let it sit for 5 minutes. Fluff with fork and serve with the meat and potatoes.
Tip: for washing leeks - cut them lengthwise and rinse under running
water as the pieces separate and allow water to run through it.