Unfortunately, I learned that some folks don’t consider honey to be vegan. Something about bees being roughed up during the harvesting process. It’s known as the Great Vegan Honey Debate.
The Debate notwithstanding, I think Aimee would like this recipe. I can assure her I don’t rough up my bees.
It’s always the other way around. 🙂
Yield: 6 servings
2 10-oz. pkgs. extra-firm tofu
2 tsp. cracked black pepper
2 tsp. dried thyme
1 tsp. salt
¼ cup vegetable oil
½ cup honey
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 ½ cups whole-wheat couscous
½ cup toasted unsalted pumpkin seeds (If you can’t find shelled pumpkin seeds (also called pepitas), substitute your favorite chopped nuts.)
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.
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.