Honey Glazed Tofu on Pumpkin Seed Couscous


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


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


  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.


Total time: 35 minutes Prep time: 5 minutes

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