Honey-Glazed Tofu on Pumpkin Seed Couscous

This was so good! I really enjoyed the sweetness of the grilled and crispy tofu topped onto the vegetable packed couscous. This was a healthy meal with high protein, fiber, and complex carbohydrates-a perfect choice for our post workout at the gym. Gary and I cooked this dish in less than 20 minutes from start to finish!

Cracked black pepper—a coarser grind of the kitchen staple—lends a lightly spicy flavor without the bite of fresh chiles or hot sauce. If you can’t find shelled pumpkin seeds (also called pepitas), substitute your favorite chopped nuts. I chose slivered almonds which added a great crunch to the dish! I also substituted olive oil for vegetable oil as that was the only oil I had in the kitchen.

Serves 6

Ingredient List-Honey Glazed Tofu
- 2 10-oz. pkgs. Organic extra-firm tofu
- 2 tsp. cracked black pepper
- 2 tsp. dried thyme
- 1 tsp. salt
- 1/4 cup vegetable oil
- 1/2 cup honey

Ingredient List: Pumpkin Seed Couscous
- 2 cups low-sodium vegetable broth
- 2 medium carrots, chopped (1 cup)
- 1 cup frozen edamame, thawed
- 2 tsp. olive oil
- 1 tsp. salt
- 1 1/2 cups whole-wheat couscous
- 1/2 cup toasted unsalted pumpkin seeds or the nut of your choice

Directions
1. To make Honey-Glazed Tofu: Place tofu between two plates and set heavy pot on top. Drain 10 minutes, and pat dry. Cut tofu into 3/8-inch-thick slices. Combine pepper, thyme, and salt in small bowl. Coat tofu slices with pepper mixture, and set aside.

2. To make Pumpkin Seed Couscous: 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 minutes, then fluff with fork.

3. Meanwhile, heat oil and honey in large skillet over medium-high heat until bubbling. Place tofu in pan, and cook 3 minutes. Turn, and cook 3 minutes more, spooning thickening sauce over tofu.
4. To serve: Stir pumpkin seeds or the nuts chosen into couscous. Spoon onto plates, and top with Honey-Glazed Tofu.