Roasted Moroccan Spiced Vegetables and Couscous with Tofu and Tomato Broth
After a week of voracious holiday feasting, it is time to get my appetite back on track. Thanksgiving is now a sumptuous blur of delightful taste memories. Wistfully, I must kiss those late-night leftover raids goodbye. The newly-minted bulge hanging over my pants is telling me, it’s tofu time.
My favorite comfort meal, tofu is what I turn to every time my body calls for a break. But this recipe won’t leave you feeling deprived. Exotic and transporting, the spice mixture can be prepared weeks ahead and stored in the pantry to rub on salmon, halibut, chicken, even lamp chops. The broth keeps well in the refrigerator for days. If you freeze cooked couscous (or brown rice) in Ziploc bags, all you will need to prepare for tonight’s dinner are the roasted vegetables and tofu. Serve it in a ceramic tagine and you’ll be ready to party again until 2010.
Serves 4-6
Spice Rub
1/4 cup brown sugar
1 teaspoon dried mustard
Dash of cinnamon
1 teaspoon unsweetened cocoa powder
1/8 cup chili powder
1 teaspoon ground cumin or coriander
2 teaspoons freshly ground pepper
1-1/2 tablespoons Kosher salt
Vegetables
1/2 head cauliflower, cut into small florets (about 1 cup)
1 eggplant, diced into 1/2-inch cubes (about 2 cups)
1/2 acorn or butternut squash, diced into 1/2-inch cubes (about 1 cup)
1 (15-ounce) can garbanzo beans, drained
1 onion, medium diced
1/4 cup fruity olive oil
Broth
3 cups vegetable broth
2 whole cloves garlic, peeled and smashed
2 thin slices fresh ginger
1 tablespoon Spice Rub
1 tablespoon tomato paste
Tofu
1 (16 ounce) block medium-firm or firm tofu
1/2 cup roasted almonds
1/2 cup bread crumbs
2 egg whites, beaten well
3 tablespoons grapeseed oil
3 cups cooked whole wheat couscous or brown rice
1. Preheat the oven to 400° F.
2. Combine all the spices for the Spice Rub.
3. Toss the vegetables with the oil and 2 tablespoons of the Spice Rub. Spread on a baking sheet and roast until tender and browned in parts, about 30 minutes.
4. Simmer all the ingredients for the broth 20 minutes. Strain (You should end up with about 1 1/2 cups.) and keep warm.
5. Prepare the tofu: Wrap the entire block in several layers of paper towels. Place on a plate and cover with another plate. Allow to drain for 15 minutes, until the paper towels are soaked. Meanwhile, pulverize the almonds and bread crumbs in a spice grinder and transfer to a shallow plate. Cut the tofu into 1/2-inch slices. Sprinkle the tofu generously with the Spice Rub, dip into the egg whites, and then coat in the almond mixture. Heat the oil in a medium sauté pan and cook the tofu until golden brown on all sides. Keep warm in a 250° F. toaster oven (or oven) until ready to serve.
6. To assemble the dish, warm the couscous in the microwave and place it on the bottom of a large serving bowl or tagine. Mound the vegetables on top and fan the tofu slices around. Serve with hot broth on the side.
For another recipe that’s easy on the waistline, try Stir-Fried Soba Noodles with Crispy Chicken and Greens.
