Curried Tofu With Couscous

• 1 1/4 cups coarsely chopped onion (about 1 small)
• 1 (2-inch) piece peeled fresh ginger, coarsely chopped
• 3 garlic cloves, chopped
• Cooking spray
• 2 tablespoons curry powder
• 1/4 cup unsalted cashews
• 1 (14 1/2-ounce) can vegetable broth, divided
• 3/4 cup diagonally sliced carrot (about 2 medium)
• 1 pound firm tofu, drained and cubed
• 3 cups coarsely chopped fresh spinach
• 1/2 teaspoon salt
• 1 1/4 cups coarsely chopped tomato (about 1 medium)
• 1 (10-ounce) package couscous
• 2 tablespoons unsalted cashews, toasted and chopped

1. Place first 3 ingredients in a food processor; process until finely minced. Coat a large nonstick skillet with cooking spray; place over medium heat. Add onion mixture. Cook 3 minutes, stirring often. Add curry powder; cook an additional 2 minutes or until onion is tender. Remove from heat.
2. Place 1/4 cup cashews and 1 cup broth in food processor; process 1 minute. Add cashew mixture to onion mixture in skillet; stir in carrot, tofu, and remaining broth. Bring to a simmer; cover and cook 8 minutes or until carrot is tender. Add spinach and salt; cover and simmer 2 minutes. Stir in tomato.
3. Cook couscous according to package directions.
4. Spoon couscous evenly onto 4 plates; top with tofu mixture. Sprinkle with toasted cashews.

onion, fresh ginger, garlic, cooking spray, curry powder, unsalted cashews, vegetable broth, carrot, firm tofu, fresh spinach, salt, tomato, couscous, unsalted cashews

Taken from www.myrecipes.com/recipe/curried-tofu-with-couscous (may not work)