Curried Tofu With Couscous

Ingredients

• 0.8 cup carrots diagonally sliced ( 2 medium)
• 0.3 cup cashew pieces unsalted
• 2 tablespoons cashew pieces unsalted toasted chopped
• 10 ounce couscous 
• 2 tablespoons curry powder 
• 2 inch ginger fresh peeled coarsely chopped
• 3  garlic cloves chopped
• 1.3 cups onion coarsely chopped ( 1 small)
• 0.5 teaspoon salt 
• 3 cups pkt spinach fresh coarsely chopped
• 1 pound spicy tofu firm cubed drained
• 1.3 cups tomatoes coarsely chopped ( 1 medium)
• 14.5 ounce vegetable broth divided canned

Equipment

• food processor
• frying pan

Directions

1. Place first 3 ingredients in a food processor; process until finely minced. Coat a large nonstick skillet with cooking spray; place over medium heat.
2. Add onion mixture. Cook 3 minutes, stirring often.
3. Add curry powder; cook an additional 2 minutes or until onion is tender.
4. Remove from heat.
5. Place 1/4 cup cashews and 1 cup broth in food processor; process 1 minute.
6. Add cashew mixture to onion mixture in skillet; stir in carrot, tofu, and remaining broth. Bring to a simmer; cover and cook 8 minutes or until carrot is tender.
7. Add spinach and salt; cover and simmer 2 minutes. Stir in tomato.
8. Cook couscous according to package directions.
9. Spoon couscous evenly onto 4 plates; top with tofu mixture.
10. Sprinkle with toasted cashews.