Couscous with Crispy Tofu

Couscous with Crispy Tofu

Ingredients:

1 cup (uncooked) couscous

1 package cubed super-firm tofu

1 large onion (diced)

3 white mushrooms (thinly sliced)

1 large handful spinach leaves, or other green

1/2 lemon

olive oil

salt to (liberal) taste

In a medium pot, set 1.5 cups of water to boil with 1 tbsp olive oil. Drain the tofu, and set it on a cutting board, plate, or other flat surface. Sprinkle LIBERALLY with salt. Heat a thin layer of olive oil in a wide, flat, frying pan or skillet.  Add tofu to the skillet in one flat layer. Allow tofu to fry, unstirred, until it begins to turn golden-brown on the bottom. Then, to the best of your ability, flip the tofu pieces.  They will not all perfectly flip over, and you will have to flip them as a group. Allow them to brown on the other side. Meanwhile, when the water is boiling, add the couscous, cover, and remove from heat.  When tofu has become small, golden, and crispy, set aside in a small bowl. In the same frying pan, saute onion and mushroom. Slice the lemon extremely thin and, being careful to remove all seeds, add the lemon slices to the onion and mushroom. When the onion is translucent and mushrooms have given off their liquid, fluff couscous, and add the onions/mushrooms/lemon to it, stirring to combine.  Add about a teaspoon of salt to the mixture, and combine.  Add the tofu and the spinach and stir. Spinach should wilt from the remaining heat, but if necessary, turn the burner back on low.