Savory Tofu and Vegetables over Tomato Couscous - Yoga Journal

Savory Tofu and Vegetables over Tomato Couscous


Steaming couscous with a can of chopped tomatoes adds flavor and color without any extra work.

  • SERVINGServings


  • 1 6-oz. jar marinated artichoke hearts
  • 1 14-oz. pkg. extra-firm tofu, drained and cubed
  • 1 tsp. ground cumin
  • 1 tsp. black pepper, divided
  • 2 Tbs. olive oil
  • 4 medium carrots, thinly sliced (1 1/2 cups)
  • 2 medium leeks, white and light green parts thinly sliced (1 1/2 cups)
  • 1 14.5-oz. can diced tomatoes
  • 1 cup whole-wheat couscous
  • 2 cloves garlic, minced (2 tsp.)


  1. Combine artichokes and liquid, tofu, cumin, and 3/4 tsp. pepper in nonstick skillet. Cook over high heat 5 minutes or until liquid evaporates, stirring constantly. Transfer to bowl, and set aside.
  2. Heat oil in same skillet over medium-high heat. Add carrots, leeks, and 1/4 tsp. pepper. Cook 10 minutes, or until carrots are tender and leeks are lightly browned.
  3. Meanwhile, bring tomatoes and liquid and 2/3 cup water to a boil in saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with fork.
  4. Add garlic and reserved tofu mixture to vegetable mixture in skillet. Cook 3 minutes over medium heat, or until heated through and garlic is fragrant. Serve tofu and vegetables over tomato couscous.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 372
  • Carbohydrate Content: 47 g
  • Fat Content: 16 g
  • Fiber Content: 10 g
  • Protein Content: 18 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 310 mg
  • Sugar Content: 9 g