Couscous with Tofu and Heirloom Tomatoes

We enjoyed our very first couscous recipe so much (Whole Wheat Couscous with White Beans, Tomatoes, Spinach and Red Peppers) we went searching for another way to use our box of couscous. We ended up combining ingredients that looked good at the store and the lucky winners were tofu and mini heirloom tomatoes.

This dish is flavorful, high in protein, and makes for great leftovers. 

Prep time: 30 minutes
Cook time: 30 minutes

Ingredients:

• 2 16 oz. packages of firm tofu, cubed and dried
• 1 16 oz package of mini heirloom tomatoes, halved
• 1 medium onion, diced
• 1 cup dry couscous
• Olive oil
• 2 tablespoons sriracha 
• 1/8 teaspoon of salt
• 2 cloves of garlic, crushed
• 1 medium sized cucumber, sliced (optional) 

In a shallow pan, make the couscous according to the directions. Set aside.

Heat the olive oil and brown the onion. Place the onions in a bowl. 

In a very hot pan, pan fry the tofu until it is browned, about 3 minutes per side. Place the browned tofu in the bowl with the onions.

In the same pan, saute the tomatoes and garlic for 2-3 minutes. 

Combine the onions, tofu and couscous with the tomatoes and heat for about 5 minutes. mix in the sriracha. Feel free to top with the cucumbers, if desired.