Tofu & Marinate:
10 oz extra firm Tofu
2 Tsp Cracked Black Pepper and Dried Thyme
1 Tsp Sea Salt
¼ Cup Safflower Oil
½ Raw Honey
2 Cups Low Sodium Vegetable Broth
2 Carrots, Chopped
1 Cup Frozen Organic Edamame Beans
2 Tsp olive oil
1 tsp Sea Salt
- Prepare tofu. Place tofu between two plates and set heavy pot on top. Drain 10 minutes and pat dry. Cut tofu in 3/8 inch thick slices. Combine and coat tofu with marinate.
- Meanwhile prepare couscous. Bring broth, carrots, edamame and salt to boil. Add olive oil. Cover sauce pan. Remove from heat and stir in couscous. Let sit for 5 minutes then fluff with fork.
- Meanwhile, heat safflower oil, honey in skillet on medium heat until bubbling. Place tofu in pan for 3 minutes. Turn and cook all sides.
- Serve pumpkin seeds into couscous and spook tofu on top.
Honey Glazed Tofu – Pumpkin Seeds and Couscous
Serves 6 ~ Hands On Time 30 minutes ~ Total Time 35 Minutes
Nutrition Per Serving:
Sat Fat: 3g