Tofu and Vegetables Stir-Fry with Couscous

Ingredients

• 10 oz Tofu
• 2 tbsp Olive Oil
• 1 tsp Curry Powder
• Salt And Pepper
• 1 head Broccoli
• 1 Carrots
• 8 cups Spinach
• 1 Onion
• ½ Cucumber
• 1 Radishes
• 1 pinch Nutmeg
• 2 tbsp Soy Sauce
• 1 tbsp Maple Syrup
• 1 tbsp Peanut Butter
• 1 pinch Fresh Ginger
• Black Pepper
• 1 cup Water
• 1 cup Couscous
• 1 tbsp Vegan Margarine
• 1 clove Garlic
• 1 tbsp Pistachio Nuts

Instructions

1. Mix tofu, 1 tablespoon oil, curry powder, salt, and pepper together in a bowl. Let stand for 30 minutes.
2. While tofu is marinating, place broccoli and carrot in a microwave-safe bowl with 1 tablespoon water and 1 pinch salt. Cover and cook in the microwave for 2 1/2 minutes.
3. Heat 1 tablespoon oil in a wok over high heat. Saute spinach, onion, cucumber, radish, nutmeg, and 1 pinch salt until spinach is wilted, about 1 minute. Add 1 tablespoon soy sauce, honey, peanut butter, ginger, and black pepper. Add cooked broccoli and carrot. Reduce heat to low and cover the wok.
4. Place marinated tofu in a pan over medium heat. Add 1 tablespoon soy sauce. Cook until heated through, about 3 minutes. Add to vegetable mixture in the wok.
5. Bring water to a boil in a saucepan. Add couscous, margarine, and garlic. Mix well, cover the saucepan, and let rest until water is absorbed, about 10 minutes.
6. Serve couscous in a bowl topped with tofu mixture and pistachios.