Tuesday, March 19, 2013

Veggie Week: Tofu Veggie Couscous

Hello Everyone!

So this week I'm going all veggies for every meal, that means no meat this week and limited to no eggs and dairy. It's a good thing I love my veggies, and my boyfriend is totally on board with my little project too. So come along with me on this great adventure!

Ingredients:

  • 1 1/2 Cups of Vegetable Broth
  • 1 1/2 Cups of Cous Cous 
  • 1 Tbs of butter or butter substitute
  • 4 oz of Sliced Baby Shiitake Mushrooms
  • 1 Medium Sized Zucchini cut into bite sized pieces
  • 1 cup of white onions (I usually buy frozen chopped onions its super easy and cheap)
  • 1/2 Tofu Cut into Cubes 
  • 2 Tbs of Extra Virgin Olive Oil 
  • 1/4 Cup Italian Dressing

How To Put It Together:

  1. Preheat your oven to 400 degrees F
  2. Drain the tofu by wrapping it in a kitchen cloth, placing it on a plate, put another plate on top and a weight  on the very top to help drain the tofu of any extra liquid. Let sit for at least 15 minutes
  3. While your tofu is draining you can slice your mushrooms and chop up the zucchini into bite sized pieces.
  4. Now chop up the tofu into cubs, place in a bag with the italian dressing. Let this marinate for about 15-30 minutes. 
  5. After marinating bake in the oven for 30 minutes
  6. Heat a medium sized skillet over medium heat and then drizzle in the olive oil. 
  7. Now sauté the onions for 2 minutes, next add the mushrooms and sauté them for 5 minutes, lastly add the zucchini and sauté until its all cooked to your liking for me I cooked it for an additional 10-15 minutes. Don't forget to add salt and pepper, however much you like!
  8. Now in a medium sized sauce pan, bring the vegetable broth to a boil and add the butter.
  9. Once it is boiling take it off the heat and stir in the couscous, cover and let sit for 5 minutes.
  10. Fluff the couscous with a fork and add to a large bowl, mix in the veggies and tofu. 
  11. Serve warm or cold, both are delicious!
Enjoy!

Eat Well and Adventure On,

Kat