This is our adaptation of a Women’s Health recipe called “Chicken Mojito with Mint and Lime over Couscous.” We exchanged the chicken for tofu—it’s cheaper and, quite frankly, tastier—omitted the rum and the salt and pepper and added a lot more juice.
1 cup quinoa
1 bunch asparagus (about 24 spears)
1 tsp garlic powder
2 tsp olive oil
½ cup chopped red onion
2 cloves garlic, minced
1 1/2 Tbsp. sugar
1 package extra-firm tofu, drained, patted dry and cubed
½ cup reduced-sodium chicken broth
2 tsp (or more) finely grated lime zest
juice from 2-4 limes
¼ cup chopped fresh mint
1. Cook quinoa according to package directions.
2. Arrange asparagus (washed and trimmed,* of course) on a plate. Spray with olive oil, then sprinkle with garlic powder.
3. Heat grill (or grill pan) to high. Grill asparagus until grill marks appear, turning halfway through, about 5 minutes. (IF you don’t have a grill or a grill pan, we highly recommend you get one, but don’t fret. You can roast the asparagus instead: Preheat oven to 400°. Spread asparagus on a baking sheet. Prep with olive oil spray and garlic powder, then roast for 15 minutes.) Set aside.
4. Heat oil in a large skillet over medium heat. Add onion, garlic and sugar. Sauté for about 3 minutes.
5. Add tofu and sauté 3 to 5 minutes. Add broth and simmer for 5 minutes.
6. Remove from heat and stir in the lime juice and lime zest.
7. Chop the asparagus into bite-size pieces. Add asparagus and couscous to tofu mixture and stir to combine. Sprinkle with mint.
Warning: Adding extra mint may sound like a good idea. It’s not. Trust us…
* The best way to trim an asparagus spear is to hold the thick end of the spear in one hand and the middle of the spear in the other. Then snap it, like you’re snapping a light stick. The spear should break at the point where the flexible yummy part meets the fibrous icky bottom—about where the color changes from whitish to green.