Honey-Glazed Tofu w/Pumpkin Seed Couscous

Honey-Glazed Tofu w/Pumpkin Seed Couscous Categories: Dinner|Lunch
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: vegetariantimes.com

    2 10-oz. pkgs.  extra-firm tofu
    2 tsp.  cracked black pepper
    2 tsp.  dried thyme
    1 tsp.  salt
    1/4 cup  vegetable oil
    1/2 cup  honey
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

To make Honey-Glazed Tofu:
1. 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.

To make Pumpkin Seed Couscous:
2. 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 into couscous. Spoon onto plates, and top with Honey-Glazed Tofu.


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