Ingredients
Honey-Glazed Tofu:
2-10 oz. pkgs. extra-firm tofu
2 t. cracked black pepper
2 t. dried thyme
1 t. salt
1/4 c. vegetable oil
1/2 c. honey
Pumpkin Seed Couscous:
2 cups vegetable broth
2 med. carrots, chopped
1 cup frozen edamame, thawed
2 t. olive oil
1 t. salt
1 1/2 c. whole wheat couscous
1/2 c. toasted unsalted pumpkin seeds
Preparation
Place tofu between 2 plates and set heavy pot on top. Drain 10 minutes, and pat dry. Cut tofu in 3/8 in. slices. Combine pepper, thyme, and salt in small bowl. Coat tofu slices with pepper mixture, and set aside. Bring broth , carrots, edamame, olive oil, and salt to a boil in covered saucepan. Remove from heat, stir in couscous and cover. Let steam 5 min, fluff wit fork. Meanwhile, heat oil and honey in large skillet over med-high heat until bubbling. Place tofu in pan, and cook 3 minutes. Turn, and cook 3 min. more, spooning sauce over tofu. Stir pumpkin seeds into couscous. Spoon onto plates, and top with Honey Glazed Tofu.
