Vegetable pan with tofu stars and couscous

Name: Vegetable pan with tofu stars and couscous
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 (approx. 400 g) red and yellow pepper; 1 (approx. 200 g) Courgette; 1 (approx. 275 g) Aubergine; 125 g cherry tomatoes; 1 (approx. 75 g) big onion; 1-2 Garlic cloves; 1 TABLESPOON Flour; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON tr. Herbs of Provence; 1/4 l Vegetable broth (instant); 1 package (200 g) strained tomatoes; 1 piece(s) (500 g) Natural Tofu; 10 g Butter or margarine; 200 g Couscous (made from high-quality durum wheat semolina); 7-10 Tbsp fresh rosemary

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 (approx. 400 g) red and yellow pepper
1 (approx. 200 g) Courgette
1 (approx. 275 g) Aubergine
125 g cherry tomatoes
1 (approx. 75 g) big onion
1-2 Garlic cloves
1 TABLESPOON Flour
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON tr. Herbs of Provence
1/4 l Vegetable broth (instant)
1 package (200 g) strained tomatoes
1 piece(s) (500 g) Natural Tofu
10 g Butter or margarine
200 g Couscous (made from high-quality durum wheat semolina)
7-10 Tbsp fresh rosemary

Directions

1
Clean, wash and drain the peppers, zucchini and eggplant. Finely dice the zucchini and eggplant, cut the peppers into small lozenges as desired. Wash tomatoes, dab dry and cut into slices.
2
Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Put aubergine cubes and flour in a bowl and mix. Heat 2 tablespoons of oil in a non-stick frying pan and lightly brown the onion in it.
3
Add peppers and zucchini, braise for 2-3 minutes and remove from the pan. Heat 2 tablespoons of oil in the pan and fry the eggplant cubes until golden brown. Add the rest of the vegetables again, season with salt, pepper and herbs from Provence and deglaze with stock and strained tomatoes.
4
Bring to the boil and simmer at low to medium heat for 5-10 minutes. Meanwhile drain the tofu, cut into 4 thick slices and use cutters to cut out large and small stars as desired.
5
Heat the rest of the oil in a second pan and fry the stars for about 5 minutes while turning them until crispy brown. For the couscous, boil 1/4 litre of water with a small teaspoon of salt and fat. Remove the pot from the heat, stir in the couscous and let it swell for 2 minutes on the switched off hotplate.
6
Loosen with a fork. Heat the tomato slices briefly in the hot vegetable pan and season with salt and pepper. Arrange vegetables and tofu on plates and garnish with fresh herbs as desired.
7
Add some extra couscous.