Recipe by Lowfat Linda
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.
- 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 See How It's Made
- Drain tofu well and cut into small, ½ inch cubes.
- Stir fry to drive off much of liquid and until browned in ~ 2 T oil.
- Add Soy sauce toward end of frying.
- Bring chicken broth and spices to a boil over medium-high heat in a medium sauce pan.
- Add frozen peas & carrots and stir.
- Once broth returns to a boil, add raisons, cranberries and couscous, stir and cover, remove from heat.
- Wait 10 minutes and then stir well to combine.
- Serve with tofu and chopped pecans, either on the side or mixed together.