Total prep time: around 20 minutes
Ingredients:
Leftover couscous from previous recipe
Organic extra firm tofu
Organic locally grown marbled bell pepper (Waverly)
Organic locally grown tomato (Waverly)
Organic locally grown purple basil (Waverly)
Extra virgin olive oil
Crushed red pepper
Directions:
Dice tofu, tomato, and bell pepper.
Add tomato and 2 tbsp olive oil to med sautet pan; simmer on low-med heat until oil starts to boil. Allow the tomatoes to reduce to a sauce-like consistency.
Add basil and pepper to the reduction.
Add tofu to the pan, keeping separate from the reduction. Sprinkle crushed red pepper over tofu.
Once the reduction reaches desired consistency, combine with the tofu. Increase heat to med to infuse flavors. Mix such that tofu takes on a yellow-orange color from the reduction.
Add couscous, rehydrated, and increase heat to med-high. Stir-fry for flavor consistency, adding fresh basil and pepper for texture and flavor.
Served with a cup of Zeke’s (of Baltimore, MD) organic chun mee green tea–a nice complement for color and flavor.
Total waste: Assuming the vegetables are ripe, as they were for me, a few grains of uneaten couscous. Washing the dishes was the most wasteful part.
from BALTIMORE, MD 18 August 2008
