Moroccan Tofu Couscous Recipe

Name: Moroccan Tofu Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 tablespoon margarine; 1 lb firm tofu; 1 (16 ounce) package frozen mixed vegetables, carrots,cauliflower,&amp,asparagus; 1 (15 ounce) can garbanzo beans; 1 teaspoon vegetable bouillon granules; 1 cup water; 1 teaspoon mild curry powder; 1/2 teaspoon cumin; 1 cup dry couscous

Servings: persons

1 tablespoon olive oil
1/2 tablespoon margarine
1 lb firm tofu
1 (16 ounce) package frozen mixed vegetables, carrots,cauliflower,&amp,asparagus
1 (15 ounce) can garbanzo beans
1 teaspoon vegetable bouillon granules
1 cup water
1 teaspoon mild curry powder
1/2 teaspoon cumin
1 cup dry couscous

1
Heat oil in skillet over medium heat.
2
Add tofu; cook until tofu is firm, stirring constantly.
3
Add vegetables, beans, bouillon, water, curry, and cumin.
4
Bring to a boil.
5
Reduce heat and simmer 8 minutes or until vegetables are done.
6
Meanwhile, in a medium saucepan combine broth and margarine, bring to a boil.
7
Stir in couscous.
8
Cover; remove from heat.
9
Let stand 5 minutes.
10
Fluff with a fork before serving; spoon onto platter.
11
Top with tofu mixture; sprinkle with parsley.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 tablespoon margarine, 1 lb firm tofu, 1 (16 ounce) package frozen mixed vegetables, carrots,cauliflower,&amp,asparagus, and more.

Yes, Moroccan Tofu Couscous falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Tofu Couscous

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