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Honey-Glazed Tofu on Pumpkin Seed Couscous

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.


Ingredient Set Name: 

Honey-Glazed Tofu


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2 10-oz. pkgs. extra-firm tofu
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2 tsp. cracked black pepper
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2 tsp. dried thyme
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1 tsp. salt
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¼ cup vegetable oil
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½ cup honey

Ingredient Set Name: 

Pumpkin Seed Couscous


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2 cups low-sodium vegetable broth
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2 medium carrots, chopped (1 cup)
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1 cup frozen edamame, thawed
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2 tsp. olive oil
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1 tsp. salt
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1 ½ cups whole-wheat couscous
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½ 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.

Nutrition Information: 

26 g
Total Fat: 
26 g
Saturated Fat: 
3 g
71 g
0 mg
444 mg
10 g
27 g
Serves 6

Comments on this Recipe

This looks sooo good. I love pumpkin anything and this glaze looks amazing. I saw someone write about not loving the texture so I'll just have to use my Tofu Xpress (by the way it's the best invention ever!) I cant wait to try this tonight :)

This was delicious! Many different flavors to hit all your taste buds

This recipe was so easy to whip up! I was impressed by the appealing combination of flavors.

I love this! I used Quinoa instead of cous cous since it was what I had on hand. I also couldn't find my thyme so I used a pinch of chipotle seasoning and a pinch of dried parsley. I can't wait to eat the leftovers tomorrow. I really like the chipotle with the honey so I'll keep making it this way.

This sounds really tasty, but could anyone please recommend a vegan substitute for the honey? Agave nectar comes to mind, but would that be too sweet?

I loved this other than the texture. I used Nasoya extra firm tofu and would have liked it a bit firmer. I had to cook the tofu in two batches. The first batch was put into the oven and its texture was fabulous.

This is one of favorite ways to make tofu! I usually cut it into cubes instead of slices so that it gets extra chewy on the outside.

I just made this and cooked the tofu on the medium high heat. But the honey sauce turned black really fast. Any suggestions on how to fix the heat? Maybe turn it down to medium low after it starts to bubble?

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