Cut the eggplant into cubes, toss with a little salt, and set aside. Preheat the oven to 400°F (conventional bake / top & bottom heat).

Press the tofu between paper towels to remove excess moisture, then tear it into pieces with your hands. In a bowl, toss with 2 teaspoons canola oil and a generous pinch of salt. Spread on a baking sheet and bake for 20 minutes.

Peel the onion and garlic and finely dice them. Wash the tomatoes and cut them in half. Sauté the onion with the remaining oil and a pinch of salt over medium heat until translucent. Add the eggplant, tomatoes, and garlic, and cook for about 5 minutes.

Then deglaze the vegetables with the tomato sauce and let simmer over low heat for about 5–7 minutes.

Meanwhile, bring the water to a boil in a saucepan. Add the couscous, remove from the heat, cover, and let stand for 5 minutes. Then add the couscous to the vegetables and season with salt and pepper to taste.

Remove the tofu from the oven and stir it into the sauce along with the couscous. Season with salt and pepper to taste. Wash the spinach and fold it in as well. Garnish with parsley if desired and serve warm or cooled.