Honey-Glazed Tofu on Pumpkin Seed Couscous

From Vegetarian Times – “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.”

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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


  1. 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.
  2. 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.
  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.

Nutritional Information


Calories 577
Protein 26g
Total Fat 26g
Saturated Fat 3g
Carbs 71g
Choelsterol 0mg
Sodium 444mg
Fiber 10g
Sugar 27g

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