Tofu With Couscous, Peas and Carrots

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READY IN: 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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