New! Spiced Baked Tofu & Almonds with Apricot Couscous
- 4 Servings
- 25 mins Prep Time
- 25 mins Total Time
- 300 Cal/Serving
1 pkg Nasoya® Organic TofuBaked, Sesame Ginger, cut into 12 pieces
1/2 cup sliced almonds
1 tbsp olive oil
1/2 large onion, chopped about ½ cup
1 tsp cinnamon
1 tsp ground cumin
1 can (14.5 oz) diced fire-roasted tomatoes
1 cup peeled and diced sweet potato
1/2 cup water
2 cups baby spinach
Salt and freshly ground pepper
1 1/4 cups vegetable broth or water
1 cup uncooked whole-wheat couscous
1/4 cup diced dried apricots
1/4 tsp freshly grated lemon zest
- In small dry skillet, toast almonds over medium-low heat until fragrant. Stir to cook evenly, 1 to 2 minutes. Set aside.
- In a pot or Dutch oven, heat the olive oil over medium-high heat. Add onion and cook for 5 minutes, until softened and beginning to turn brown. Add cinnamon and cumin and stir for a minute or until fragrant. Add the tomatoes, water, and sweet potatoes, and bring to a simmer. Then lower the heat, cover, and simmer for 10 minutes or just until the sweet potato is tender. Add tofu and gently stir to combine. Cook for 2 minutes covered or until tofu is heated through. Add spinach and stir until wilted. Season to taste with salt and pepper.
- Make couscous: In medium saucepan, bring broth or water to a boil over high heat. Stir in couscous and apricots, cover, and remove from heat. Let stand, covered, 5 minutes. Add the lemon zest and fluff couscous mixture with a fork.
- Serve tofu and sauce on a bed of couscous. Garnish with almonds.