5 servings (serving size: 1 cup couscous, 1 1/4 cups tofu mixture, and about 2 teaspoons cashews)

How to Make It

Step 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. Add onion mixture. Cook 3 minutes, stirring often. Add curry powder; cook an additional 2 minutes or until onion is tender. Remove from heat.

Step 2

Place 1/4 cup cashews and 1 cup broth in food processor; process 1 minute. 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. Add spinach and salt; cover and simmer 2 minutes. Stir in tomato.

Step 3

Cook couscous according to package directions.

Step 4

Spoon couscous evenly onto 4 plates; top with tofu mixture. Sprinkle with toasted cashews.

Oxmoor House Healthy Eating Collection

Ratings & Reviews

teacooking's Review

April 12, 2010
Unfortunately this recipe lacked flavor. I would not make it again. I followed the recipe with the exception of canned diced tomatoes instead of fresh.