Honey-Glazed Tofu on Pumpkin Seed Couscous
A honey glaze lends a sweet note to the thyme-and-cracked-black-pepper-imbued tofu topping of this couscous entrée.
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Tip: Sweeten dishes with 1-2 tablespoons of honey per day to boost immunity.
Related: Tofu-The Unsung Hero of Coronavirus-Related Meat Shortages
- 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.
Note: If you can’t find shelled pumpkin seeds (pepitas), you can substitute your favorite chopped nuts for them.
Related: Healing Foods — Honey
- Calories 577
- Carbohydrate Content 71 g
- Cholesterol Content 0 mg
- Fat Content 26 g
- Fiber Content 10 g
- Protein Content 26 g
- Saturated Fat Content 3 g
- Sodium Content 444 mg
- Sugar Content 27 g