Low-Fat Weekday Meal
I love to cook but during the week I just don’t have the time to devote to elaborate healthy meals. I usually end up making a variation of the same old, same old. I tried something new the other day and I just had to share. I prepped in the morning and it took about 20 minutes. When it was time to actually cook it, I just threw some stuff in the oven and in about 30 minutes it was done. I call it easy cauliflower couscous and tofu curry.
Couscous
- 1 head of cauliflower
- 1 small yellow onion, finely diced
- 1 cup of finely diced carrots
- 2 tablespoons of extra virgin olive oil
- salt and pepper to taste
Tofu curry
- 1 package extra firm tofu cut into large chunks
- 1 cup plain nonfat yogurt
- 2-3 tablespoons yellow curry
- 1/4 teaspoon cumin
- 1 tablespoon all-natural peanut or almond butter
For the couscous I cut the cauliflower into small enough pieces to fit into the food processor and processed until it 
resembles couscous. I then threw it into a pot with the onion, carrot and olive oil and tossed until it was well mixed. Cover and put it into the preheated oven (400°) for about 25-30 minutes, depending on desired texture.
I combined all the ingredients for the tofu in the morning and let it marinate in the refrigerator all day. If you’ve never had tofu, it’s pretty easy to make and you can make it taste however you want. Make sure you let it drain first before you add it to the marinade. The extra firm is goof for this recipe because it hold up well and has a bite to it. Lay tofu flat on a lightly oiled baking sheet and you can bake it at the same time as the cauliflower. Turn it halfway through to make sure both sides are browned. It should take about 25 minutes depending on your over. It should be firm on the outside and still soft in the middle but not mushy.
I served the tofu over the cauliflower and it was sooo delish. No really, it was. This tofu marinade would also taste great on chicken. Easy, low-fat and even better the next day.
Via Vegetarian.about
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