Honey-Glazed Tofu on Pumpkin Seed Couscous
Vegetarian Times Issue: p.
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.
Directions
- 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.
- 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.
- 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.
- To serve: Stir pumpkin seeds into couscous. Spoon onto plates, and top with Honey-Glazed Tofu.
ingredient list
Serves 6
- Honey-Glazed Tofu
- 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
Nutritional Information
Per SERVING:
| Calories |
577 |
| Protein |
26g |
| Total Fat |
26g |
| Saturated Fat |
3g |
| Carbs |
71g |
| Sodium |
444mg |
| Fiber |
10g |
| Sugar |
27g |
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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.
http://vegetableartist.blogspot.com/
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.