tofu fried whole wheat couscous [sounds weird, tastes amazing.]

by Cait on August 2, 2012

Okay, I know.  It sounds weird.

But just wait…

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See!?  It doesn’t look so weird!

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Maybe you even think it looks good?

Alright fine, I won’t push it.

But I’m telling you, it is good.

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I kid you not that I ate breakfast at 9am, made this dish at 11am and by 11:30 I could no longer take the smell taunting me.  So I did what most normal people do, took the huge serving spoon from the bowl and dug in….yes, using that spoon.  It’s not weird, it’s eco-conscious.  Less dishes.  Obviously.

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If you’re not like me and you have an ounce of hand-eye coordination in you, you can spice it up even further and use a fancy pair of chop sticks to eat this with.

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Which, lets be honest, can make any meal feel a little more special.

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If you don’t do it for you, do it for me since I’m seemingly incapable.  You should see me with a pair of chopsticks.  It’s essentially like a baby attempting to use a spoon for the first time.

If that doesn’t convince you, I don’t know what will.  So I give up.

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Last ditch effort: MAKE THIS!

Tofu Fried Whole Wheat Couscous

Makes 4 servings


  • 2 tbsp. canola oil (or extra virgin olive oil if you prefer)
  • 1 (12.3 oz.) package of extra-firm tofu, drained, patted dry* and cubed
  • 2 garlic cloves, minced
  • 1 tsp. peeled, grated fresh ginger root
  • 2 carrots, peeled and grated
  • 1 small red bell pepper, seeded and chopped
  • 3 cups cooked whole wheat pearl couscous**
  • 3 tbsp. low-sodium soy sauce
  • 2 green onions, thinly sliced
  • 1 tbsp. chopped, fresh cilantro


  1. In a large non-stick skillet, heat 1 tbsp. of the oil over medium heat.
  2. Add tofu and cook, stirring frequently, until evenly browned on all sides.
  3. Remove tofu from pan and transfer to a plate lined with paper towels.  Set aside.
  4. Add the remaining tbsp. of canola oil to the pan then add garlic and ginger, sautéing for about 1 minute
  5. Add carrots and peppers and cook until soft.
  6. Stir in whole wheat couscous and soy sauce, stirring until well combined and heated through.  Add tofu, gently stirring to combine.
  7. Transfer to a large bowl, add onions, garnish with cilantro and serve.


* If you have a tofu press, I would recommend using that.  I don’t so I just press the block on all sides in a clean dish towel or paper towels until the majority of the moisture is removed.

** If this freaks you out too much, substituting 3 cups of brown rice would work perfectly.

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