< Back to Recipes

New! Spiced Baked Tofu & Almonds with Apricot Couscous

No ratings yet.
Spiced Baked Tofu & Almonds with Apricot Couscous
  • 4 Servings
  • 25 mins Prep Time
  • 25 mins Total Time
  • 300 Cal/Serving

Nutritional Facts

Cal./Serving 300
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Carbohydrates
Dietary Fiber
Sugars
Protein

Ingredients

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

Preparation

  1. In small dry skillet, toast almonds over medium-low heat until fragrant. Stir to cook evenly, 1 to 2 minutes. Set aside.
  2. 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.
  3. 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.
  4. Serve tofu and sauce on a bed of couscous. Garnish with almonds.

Nasoya products used in this recipe:

Reviews

Rate and Review

Review

All fields are required. Your email address will not be published.
Reviews are moderated and will be published after review.

    Did You Know?


    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!