Tofu With Couscous, Peas and Carrots

Lowfat Linda's Note:

I adapted this from Dancer's Curried Chicken and Couscous for nights when I'm not in the mood for rice or pasta, and need a quick non-meat main dish to go on the table. I use the Whole Foods frozen peas and carrots (the carrots are shredded, not coined, take the same time to cook as the peas). I store the whole wheat couscous in the freezer once it’s opened to keep it from getting stale. By stir frying the tofu, it changes it to a firmer, chewier, more meat-like texture. To make it completely vegan, vegetable broth can be substituted for the chicken broth.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 2 (28 ounce) packages extra firm tofu
• 2 tablespoons reduced sodium soy sauce
• 2 cups reduced-sodium chicken broth
• 1 teaspoon curry
• 1/4 teaspoon cumin
• 3 cups frozen peas and carrots (16 oz pkg)
• 1 cup whole wheat couscous
• 1/3 cup dried cranberries
• 1/3 cup raisins
• 1/3 cup chopped pecans

Directions:

1. Drain tofu well and cut into small, ½ inch cubes.
2. Stir fry to drive off much of liquid and until browned in ~ 2 T oil.
3. Add Soy sauce toward end of frying.
4. Bring chicken broth and spices to a boil over medium-high heat in a medium sauce pan.
5. Add frozen peas & carrots and stir.
6. Once broth returns to a boil, add raisons, cranberries and couscous, stir and cover, remove from heat.
7. Wait 10 minutes and then stir well to combine.
8. Serve with tofu and chopped pecans, either on the side or mixed together.