Tofu With Couscous, Peas And Carrots - cooking recipe

Ingredients

2 (28 ounce) packages extra firm tofu
2 tablespoons reduced sodium soy sauce
2 cups reduced-sodium chicken broth
1 teaspoon curry
1/4 teaspoon cumin
3 cups frozen peas and carrots (16 oz pkg)
1 cup whole wheat couscous
1/3 cup dried cranberries
1/3 cup raisins
1/3 cup chopped pecans

Preparation

Drain tofu well and cut into small, 1/2 inch cubes.
Stir fry to drive off much of liquid and until browned in ~ 2 T oil.
Add Soy sauce toward end of frying.
Bring chicken broth and spices to a boil over medium-high heat in a medium sauce pan.
Add frozen peas & carrots and stir.
Once broth returns to a boil, add raisons, cranberries and couscous, stir and cover, remove from heat.
Wait 10 minutes and then stir well to combine.
Serve with tofu and chopped pecans, either on the side or mixed together.