Honey Glazed Tofu on Pumpkin Seed Couscous

INGREDIENTS

Tofu & Marinade

10 ounces extra-firm tofu

1 teaspoon cracked black pepper

1 teaspoon dried thyme

1 teaspoon sea salt

1/4 cup safflower oil

1/2 raw honey

Couscous

2 cups low-sodium vegetable broth

2 carrots, peeled and chopped

1 cup frozen organic edamame

2 teaspoons olive oil

1 teaspoon sea salt

Pumpkin seeds, for garnish

DIRECTIONS

  1. 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 marinade.
  2. Prepare couscous. Bring broth, carrots, edamame and salt to boil in a saucepan. Add olive oil and cover saucepan. Remove from heat and stir in couscous. Let sit for 5 minutes, then fluff with fork.
  3. Heat safflower oil and honey in a skillet on medium heat until bubbling. Place tofu in pan for 3 minutes. Turn and cook all sides. Let cool and slice.
  4. Top couscous with pumpkin seeds and add sliced tofu on top.

SERVES: 6

Total time: 35 minutes Prep time: 5 minutes

NUTRITION INFORMATION: Calories: 577 Fat: 26g Carbs:  71g Protein: 26g