Vegetarian Times: Savory Tofu and veggies over tomato couscous

[Guest guest]

My husband and I had this last night it only takes 30 minutes it was a wonderful

summer meal.

 

 

Savory Tofu and Vegetables over Tomato Couscous

 

1 6 oz. jar marinated artichoke hearts

1 14oz package extra firm tofu drained and cubed

1 tsp. cumin

2 Tablespoons EVOO

4 medium carrots thinly sliced

2 medium leeks, white and light green parks thinly chopped

1 14.5 oz. can diced tomato's ( I recommend low-sodium)

1 cup whole wheat couscous

2 gloves garlic mined

 

 

1. Combine artichokes with liquid, tofu, cumin in a non-stick skillet and fry

on high for 5 minute. Stirring Constantly. Remove and place in bowl

2. Add carrots, oil, leeks in same pan and stir fry on medium until carrots

are soft. about 10 minutes

3. Meanwhile, bring tomato's to a boil in a medium saucepan with 2/3 cups of

water. Then remove from heat and add couscous. Use a fork to fluff.

4. When carrots are tender add the tofu mixture back to the pan and add the

garlic just to heat.

Serves 4

 

 

 

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[Guest guest]

What is EVOO?

 

Kathleen

 

 

Savory Tofu and Vegetables over Tomato Couscous

>

> 1 6 oz. jar marinated artichoke hearts

> 1 14oz package extra firm tofu drained and cubed

> 1 tsp. cumin

> 2 Tablespoons EVOO

> 4 medium carrots thinly sliced

> 2 medium leeks, white and light green parks thinly chopped

> 1 14.5 oz. can diced tomato's ( I recommend low-sodium)

> 1 cup whole wheat couscous

> 2 gloves garlic mined

>

>

> 1. Combine artichokes with liquid, tofu, cumin in a non-stick

skillet and fry on high for 5 minute. Stirring Constantly. Remove and

place in bowl

> 2. Add carrots, oil, leeks in same pan and stir fry on medium

until carrots are soft. about 10 minutes

> 3. Meanwhile, bring tomato's to a boil in a medium saucepan with

2/3 cups of water. Then remove from heat and add couscous. Use a fork

to fluff.

> 4. When carrots are tender add the tofu mixture back to the pan

and add the garlic just to heat.

> Serves 4

[Guest guest]

Extra virgin olive oil

 

Rachel Ray always calls it EVOO

 

>What is EVOO?

 

Kathleen

[Guest guest]

Extra Virgin Olive Oil

(I previously asked the same question.)

 

Gary

 

--- " Kathleen M. Pelley " <kmpelley wrote:

 

> What is EVOO?

>

> Kathleen

>

>

> Savory Tofu and Vegetables over Tomato Couscous

> >

> > 1 6 oz. jar marinated artichoke hearts

> > 1 14oz package extra firm tofu drained and

> cubed

> > 1 tsp. cumin

> > 2 Tablespoons EVOO

> > 4 medium carrots thinly sliced

> > 2 medium leeks, white and light green parks

> thinly chopped

> > 1 14.5 oz. can diced tomato's ( I recommend

> low-sodium)

> > 1 cup whole wheat couscous

> > 2 gloves garlic mined

> >

> >

> > 1. Combine artichokes with liquid, tofu, cumin

> in a non-stick

> skillet and fry on high for 5 minute. Stirring

> Constantly. Remove and

> place in bowl

> > 2. Add carrots, oil, leeks in same pan and stir

> fry on medium

> until carrots are soft. about 10 minutes

> > 3. Meanwhile, bring tomato's to a boil in a

> medium saucepan with

> 2/3 cups of water. Then remove from heat and add

> couscous. Use a fork

> to fluff.

> > 4. When carrots are tender add the tofu mixture

> back to the pan

> and add the garlic just to heat.

> > Serves 4

>

>

>

>

>