Tofu and Vegetables Stir-Fry with Couscous

Ingredients

• ounce stofu, cubed
• tablespoon solive oil, divided, or as needed
• teaspoon curry powder, or to taste
• salt and ground pepper to taste
• head broccoli, cut into florets
• carrot, slice d
• cup sfresh spinach
• onion, diced
• 1/2 cucumber, slice d
• radish, slice d
• pinch ground nutmeg, or to taste
• tablespoon ssoy sauce, divided, or to taste
• tablespoon honey, or to taste
• tablespoon peanut butter
• pinch ground ginger, or to taste
• pinch ground black pepper to taste (Optional)
• cup water
• cup couscous
• tablespoon vegan margarine
• clove garlic, minced
• tablespoon pistachio nuts, or to taste

Instructions

1. Mix tofu, 1 tablespoon oil, curry powder, salt, and pepper together in a bowl. Let stand for 30 minutes.
2. While tofu is marinating, place broccoli and carrot in a microwave safe bowl with 1 tablespoon water and 1 pinch salt. Cover and cook in the microwave for 2 1/2 minutes.
3. Heat 1 tablespoon oil in a wok over high heat. Saute spinach, onion, cucumber, radish, nutmeg, and 1 pinch salt until spinach is wilted, about 1 minute. Add 1 tablespoon soy sauce, honey, peanut butter, ginger, and black pepper. Add cooked broccoli and carrot. Reduce heat to low and cover the wok.
4. Place marinated tofu in a pan over medium heat. Add 1 tablespoon soy sauce. Cook until heated through, about 3 minutes. Add to vegetable mixture in the wok.
5. Bring water to a boil in a saucepan. Add couscous, margarine, and garlic. Mix well, cover the saucepan, and let rest until water is absorbed, about 10 minutes.
6. Serve couscous in a bowl topped with tofu mixture and pistachios.