Ginger-Grilled Tofu with Grape Pistachio Couscous

(adapted from a recipe by Clean Eating Magazine)

Serves 1

Ingredients

• 6 oz. firm tofu, pressed and cut into triangles (about 3/4 in. thick)
• 3 T. Annie’s Gingerly Vinaigrette
• 1 oz  (about 2.5 T) dry whole wheat couscous
• 1 tsp fresh grated ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt
• 1/3 cup boiling water
• 1/2 cup red seedless grapes, halved
• 1/2 oz shelled roasted pistachios

Method

1. In a shallow dish, pour vinaigrette over tofu. Cover and place in refrigerator for at least 30 minutes.

2. Meanwhile, combine couscous, ginger, cinnamon, nutmeg, cloves, and salt. Pour hot water over the mixture and cover. Set aside and allow to steam for at least 5 minutes, then fluff with a fork. Add grapes and pistachios.

3. Once tofu has rested in marinade for at least 30 minutes, place it on a greased grill, grill pan, or indoor grill (my preferred method). Grill for 3-4 minutes until golden brown; if using a grill or grill pan, flip and brown for another 2-3 minutes. Remove from grill and set aside.

4. Place couscous mixture on serving plate, and lay tofu triangles on top. Enjoy!

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