Honey-Glazed Tofu On Pumpkin Seed Couscous

• Honey-Glazed Tofu:
• 2-10 oz. pkgs. extra-firm tofu
• 2 t. cracked black pepper
• 2 t. dried thyme
• 1 t. salt
• 1/4 c. vegetable oil
• 1/2 c. honey
• Pumpkin Seed Couscous:
• 2 cups vegetable broth
• 2 med. carrots, chopped
• 1 cup frozen edamame, thawed
• 2 t. olive oil
• 1 t. salt
• 1 1/2 c. whole wheat couscous
• 1/2 c. toasted unsalted pumpkin seeds

1. Place tofu between 2 plates and set heavy pot on top. Drain 10 minutes, and pat dry. Cut tofu in 3/8 in. slices. Combine pepper, thyme, and salt in small bowl. Coat tofu slices with pepper mixture, and set aside.
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 min, fluff wit fork.
3. Meanwhile, heat oil and honey in large skillet over med-high heat until bubbling. Place tofu in pan, and cook 3 minutes. Turn, and cook 3 min. more, spooning sauce over tofu.
4. Stir pumpkin seeds into couscous. Spoon onto plates, and top with Honey Glazed Tofu.

honey, pkgs, cracked black pepper, thyme, salt, vegetable oil, honey, couscous, vegetable broth, carrots, frozen edamame, olive oil, salt, whole wheat couscous

Taken from www.epicurious.com/recipes/member/views/honey-glazed-tofu-on-pumpkin-seed-couscous-1249173 (may not work)