Sweet Moroccan Glazed Tofu
I was in the mood to try a new recipe this afternoon and this one met my 3 requirements: I must have all the ingredients on hand, it should be easy to make, and sound tasty. This recipe comes from Big Vegan by Robin Asbell. It's a hefty book and is one of my favorites because of its good instructions and color pictures. Below are my simplified (fewer words) directions for this recipe.
Ingredients:
12 oz. extra-firm tofu, drained and pressed
1 tsp. black pepper
1 tsp. paprika
1 tsp. salt
1/2 tsp. cumin
1/4 tsp. allspice
1 cup vegetable broth
1 medium carrot, chopped
1/2 cup frozen peas
1 tsp. olive oil
3/4 cup couscous
2 tbsp. canola oil
1/4 cup agave syrup
Directions:
Ingredients:
12 oz. extra-firm tofu, drained and pressed
1 tsp. black pepper
1 tsp. paprika
1 tsp. salt
1/2 tsp. cumin
1/4 tsp. allspice
1 cup vegetable broth
1 medium carrot, chopped
1/2 cup frozen peas
1 tsp. olive oil
3/4 cup couscous
2 tbsp. canola oil
1/4 cup agave syrup
Directions:
1. Slice the tofu into 1/2 inch strips and place them on a large plate. In a small bowl, mix together the pepper, paprika, salt, cumin, and allspice. Cover the tofu with this mixture and pat to evenly distribute the spices.
2. In a sauce pan, bring vegetable broth, carrots, peas, olive oil and 1/2 tsp. salt to a boil. Add couscous, stir, cover, and remove from heat to steam for 5 minutes. The couscous will absorb all the moisture.
3. In a frying pan, mix the canola oil and agave and heat until it begins to bubble. Place tofu strips spiced-side down and cook over medium-high heat for about 3 minutes. Flip and cook the other side for an additional 3 minutes. The canola oil and agave should reduce and thicken
4. Fluff couscous and top with the tofu. Enjoy.
