Thursday, November 10, 2011

Moroccan Spiced Tofu with Couscous

This is probably one of my favorite meals - after my Vegan Alfredo, of course.  It was not originally a vegan dish.  It came from The Pampered Chef "29 Minutes to Dinner, Vol. 2" cookbook.  But it was SO easy to veganize!  

For the couscous:  

1/4 cup slivered almonds, toasted (or any kind of nut you like - I was out of almonds tonight, so I subbed toasted chopped hazelnuts and I think I like it even better than the almonds)
2 cups high quality vegetable broth
1 tbsp Pampered Chef's Moroccan Rub (if you want to make your own, you can click HERE)
1/2 cup chopped dried apricots (or any other dried fruit you might like - we frequently substitute dried cherries)
1/3 cup snipped fresh cilantro
1 1/3 cups uncooked Israeli couscous (this is different from the tiny couscous - it may also be called pearled couscous)

Combine broth and rub in a large microwave safe cooker (or in a saucepan on the stove).  Microwave, covered, on HIGH for 2-3 minutes or until the broth comes to a boil.  Add chopped apricots and cilantro to the broth; stir.  Microwave, covered, on HIGH for 5-7 minutes or until most of the liquid is absorbed.  Stir in nuts and cilantro.  

For the tofu:

1 package extra firm tofu, sliced into 6 slices, drained and pressed to remove excess moisture
1-2 tbsp Moroccan Rub
1/2 tsp salt
2 tbsp apricot preserves, melted
vegetable oil or olive oil

Add a drizzle of oil to a skillet or brush a grill pan with oil and heat over medium-high.  Season the tofu slices with the rub and salt; pat or rub the seasonings into the tofu.  Add tofu to the pan and cook until browned and crisp on the outside, turning once.  Transfer tofu to a serving dish; brush with melted preserves.  Serve with couscous.  

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