Vegetarian couscous with tofu

Ingredients for 4 people:
1 red onion of Tropea-sized
2 carrots
1 not very large green bell pepper
1 Aubergine
2 Zucchini
1 ripe tomato
Medium white celery
400 gr. tofu
Half a teaspoon of cumin
Half teaspoon turmeric
Half teaspoon sweet paprika
Half a teaspoon powdered ginger
1 tablespoon tomato paste
Pepper Cous Cous
Extra virgin olive oil

   Cut all vegetables patiently to rather small pieces, put them in a pot with a rather generous oil fund. Saute vegetables with salt and salt them and turn it from time to time to prevent them from sticking to the bottom.
After about twenty minutes to add all the spices, tomato paste and a few ladles of water, continue with firing at very low heat until the water will partly evaporated.Remember to let the dressing remains rather fluid for couscous absorbs much gravy, otherwise you risk ritrovarvelo too dry.
In a pan prepared a bottom oil and saute the chopped tofu cubes, after about 4 minutes add the tofu a few ladles of condiment of cous cous and continue cooking for another 5 minutes.Prepare your couscous in a pot and serve with tofu and vegetable toppings.