Moroccan Tofu w/ Cinnamon Toasted Couscous

By Batgirl

Moroccan-spiced tofu stirfry over cinnamon-scented couscous.

Ingredients

• 1 lb tofu, drained, pressed, and cut into cubes
• 2 tbsp olive oil, divided
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 14oz cans diced tomatoes
• 2 medium zucchini, sliced in half moons
• 2 tsp cumin
• 1 tsp cardamom
• 1 tsp cinnamon, divided
• 1.5 cups couscous
• 1.5 cups water
• salt & pepper to taste

Details

Servings 4

Preparation

Step 1

1. Heat 1 tbsp of oil over medium high heat in a large saute pan. Add tofu and cook until golden brown on all sides, about 10 ­ 12 minutes.

2. Remove tofu from pan with a slotted spoon and set aside. Add onion to the pan and cook for 7 minutes, until starting to caramelize. Add garlic and cook for an additional 2 minutes.

3. Return tofu to the pan, and add cumin, cardamom, and 1⁄2 tsp of cinnamon. Dry stir fry for a minute or two until the spices are fragrant.

4. Add the tomatoes and zucchini, cover, and cook on medium until the zucchini is tender, about 7 minutes.

5. In the meantime, bring the water to a boil. While the water is coming a boil, in a medium skillet combine couscous, 1 tbsp of oil, and 1⁄2 tsp cinnamon and roast until couscous is toasty.

6. When water boils, remove pot from heat and stir in couscous. Cover and let stand for 5 minutes. Fluff with a fork.

7. Salt and pepper Moroccan Tofu mixture to taste, and serve over a bed of cinnamon toasted couscous.