Couscous with tofu and vegetables in coconut milk

Ingredients for 2 servings:

• 100 g couscous
• 200 g smoked tofu
• 1 large zucchini
• 1 large eggplant(s)
• 2 large bell peppers, red and yellow
• 250 ml coconut milk
• 3 small vine tomatoes
• 2 cloves garlic
• 1 large onion(s)
• 1 dash of soy sauce
• 1 tsp tomato paste
• n. B. Salt
• e.g. cayenne pepper
• e.g. Paprika powder, sweet and hot
• e.g. turmeric powder
• n. B. spice mix (couscous spice)
• e.g. celery salt
• e.g. chili powder or flakes
• e.g. coconut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, easy, quick and delicious

Squeeze the smoked tofu out in a paper towel (to release any moisture) and cut into cubes. Peel and finely chop the onion and garlic. Wash and dice the zucchini and eggplant. Deseed and dice the peppers and tomatoes. Mix the couscous with the seasoning and cook in a small saucepan according to the package instructions. At the same time, heat oil in a pan and sear the tofu. Deglaze with a dash of soy sauce. Remove the tofu from the pan and set aside. Fry the onions and garlic in a little oil and tomato paste and deglaze with a dash of soy sauce. Add the peppers and zucchini to the pan and stir-fry. Then fry the tomatoes and eggplant and add a little more soy sauce. Season everything well. Pour the coconut milk into the pan and simmer briefly. Finally, add the cooked tofu and couscous and mix everything together. This goes well with a fresh salad, for example.