Moroccan Tofu w/ Cinnamon Toasted Couscous

Quick, simple, inexpensive, flavorful, unique, and tasty -- these are just some of the things being said about Moroccan Tofu w/ Cinnamon Toasted Couscous. Well...at least these are things being said by my family and friends, but I'm sure they will extend to include a broader audience once the sample size of those who have tried this recipe has increased.

Tender tofu is stir-fried with zucchini, tomatoes, and Moroccan spices, and served over a bed of cinnamon-toasted couscous.

Moroccan Tofu w/ Cinnamon Toasted Couscous
Serves 4.

1 lb tofu, drained, pressed, and cut into cubes
2 tbsp olive oil, divided
1 small onion, diced
2 cloves garlic, minced
2 14oz cans diced tomatoes
2 medium zucchini, sliced in half moons
2 tsp cumin
1 tsp cardamom
1 tsp cinnamon, divided
1.5 cups couscous
1.5 cups water
salt & pepper to taste

1. Heat 1 tbsp of oil over medium high heat in a large saute pan. Add tofu and cook until golden brown on all sides, about 10 ­ 12 minutes.

2. Remove tofu from pan with a slotted spoon and set aside. Add onion to the pan and cook for 7 minutes, until starting to caramelize. Add garlic and cook for an additional 2 minutes.

3. Return tofu to the pan, and add cumin, cardamom, and 1⁄2 tsp of cinnamon. Dry stir fry for a minute or two until the spices are fragrant.

4. Add the tomatoes and zucchini, cover, and cook on medium until the zucchini is tender, about 7 minutes.

5. In the meantime, bring the water to a boil. While the water is coming a boil, in a medium skillet combine couscous, 1 tbsp of oil, and 1⁄2 tsp cinnamon and roast until couscous is toasty.

6. When water boils, remove pot from heat and stir in couscous. Cover and let stand for 5 minutes. Fluff with a fork.

7. Salt and pepper Moroccan Tofu mixture to taste, and serve over a bed of cinnamon toasted couscous.

Veggie Planet Stir Fry

Last September I visited a friend in Boston for one glorious and relaxing week. She lived right off Harvard Square, and one lazy morning we visited Veggie Planet for brunch. I chose the Homefry Tofu Scramble, and I was not disappointed. It wasn't quite a scramble, but more of a tofu stir fry, taking full advantage of delicious butternut squash that was in season.

Upon arriving home to Utah, I was still thinking about the scramble, and I knew I had to re-create it for myself. After several tries, I came up with the following version which is very close {and possibly even better? Blasphemy!}. I roast the potatoes and butternut squash because I feel that method of cooking brings out the best characteristics in both.

Veggie Planet Stir Fry

1⁄2 lb white potatoes {about 2 medium}, peeled and chopped
1⁄2 lb butternut squash {about 1⁄2 small}, peeled and chopped
2 tbsp extra virgin olive oil, divided
1 tsp salt
1 tsp garlic powder
1 tsp cumin
1⁄2 lb broccoli, cut into bite­size pieces
1⁄2 tsp red pepper flakes
1 tsp lemon juice
1 lb tofu, drained, pressed, and cut into cubes
1 small onion, chopped
4 cloves garlic, minced
1⁄2 lb ripe tomatoes, chopped
1 tsp chili powder
salt & pepper to taste

1. Preheat the oven to 375 F.
2. Toss potatoes and squash in 1 tbsp extra virgin olive oil, salt, garlic powder, and cumin. Spread evenly on a foil-­lined baking sheet, and bake for 30 minutes, stirring half­way through baking time.
3. Meanwhile, bring a medium pot of water to a boil. Boil broccoli for 3 – 4 minutes, until just tender. Remove promptly from heat, drain water, and toss with lemon juice, red pepper flakes, and salt & pepper to taste. Set aside.
4. Heat the remaining tbsp of oil in a large saute pan. Add tofu cubes to the pan, and cook until golden brown on all sides, about 10 – 12 minutes. Remove tofu with a slotted spoon and set aside.
5. In the same saute pan, cook onion over medium to medium high heat until tender and starting to caramelize, about 8 minutes. Add garlic and cook for 2 minutes longer, until garlic is golden and fragrant.
6. By this time your potatoes and squash should be finished. Return tofu to the saute pan, and add broccoli, potatoes, squash, and chili powder. Cook for 5 minutes to combine flavors. Remove from heat and add raw tomatoes {salted and peppered to taste}. Serve immediately, either plain or over rice.