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Categories:Viewed: 36 - Published at: 9 years ago
Ingredients
- 1 lb couscous (I used Israeli couscous)
- 3 cups veggie broth or water
- 1 box frozen spinach
- 2 cloves garlic
- 3 T sun-dried tomatoes packed in oil - reserve about 1/2 T of the oil
- 1 pkg silken extra firm tofu (I used Mori-Nu), pressed
- 3 tsp Greek seasoning, divided
- Juice of 1/2 a lemon
- 1 t olive oil
- Salt and Pepper
- Large bowl
- Enough aluminum foil to cover said bowl
Method
- 1. Start by pressing your tofu to get some of the water out. Wrap in a papertowel, place a cookie sheet on top and stack a few heavy books or cans on top of that.
- 2. While waiting, place your broth or water on to heat up. You want it to just start to boil.
- 3. Place couscous in bowl and add just enough broth to cover, but don't over saturate. (NOTE: You may not use ALL of the broth or water you heated up - it's better to have it leftover than not have enough to cover the couscous)
- 4. Cover with foil and place in a warm place for at least 30 minutes (I put mine in the microwave to sit)
- 5. While waiting on the couscous prep all your other ingredients:
- - Put frozen spinach in a colander and run hot water over it until it's defrosted. Then squeeze all of the excess water out.
- - Take your pressed tofu and cube, place in bowl and add reserved oil plus 1 teaspoon of Greek seasoning - mix
- - Mince both cloves of garlic and sun-dried tomatoes
- 6. Heat pan, add sun-dried tomatoes and garlic - saute until garlic starts to get tender. (There should be enough oil on the tomatoes that you don't need to add extra at this point)
- 7. Add olive oil and tofu to pan - saute until you see the tofu start to brown.
- 8. Crumble drained spinach into pan and add 1 t Greek seasoning. Heat through.
- 9. By this time, it should have been about 30 minutes - take your couscous out of the microwave, add 1 t Greek seasoning and lemon juice. Add spinach mixture, toss everything together, add salt and pepper to taste, and ENJOY!
