Moroccan Tofu Couscous
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 1⁄2 tablespoon margarine
- 1 lb firm tofu
- 1 (16 ounce) package frozen mixed vegetables, carrots,cauliflower,&,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
directions
- Heat oil in skillet over medium heat.
- Add tofu; cook until tofu is firm, stirring constantly.
- Add vegetables, beans, bouillon, water, curry, and cumin.
- Bring to a boil.
- Reduce heat and simmer 8 minutes or until vegetables are done.
- Meanwhile, in a medium saucepan combine broth and margarine, bring to a boil.
- Stir in couscous.
- Cover; remove from heat.
- Let stand 5 minutes.
- Fluff with a fork before serving; spoon onto platter.
- Top with tofu mixture; sprinkle with parsley.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Vegan Courtney
United States
I'm a health-conscious vegan with a serious sweet tooth. A lot of my first recipes on here weren't vegan, but they're family favorites that can be easily adapted. I'm broadening my horizons and learning how to a) cook easy but tasty food, and b) be patient and cook more time consuming dishes.
I'm passionate about mathematics, yoga, tasty food, dancing, the love of my life (also known as Tim), and our cat Moo. I work in the math department of a small liberal arts college for now. I hope to get my PhD in pure math (not sure exactly which field yet).
I'll try anything once (as long as it doesn't involve eating anything from anything with orifices). My favorite comfort food cookbooks are How it All Vegan and Vegan Vittles, which adapt a lot of familiar dishes into animal-friendly alternatives.
I can usually be found curled up working on a proof or a good book.
My biggest pet peeve is too much sugar in prepared food!