Vegetable Couscous with Tofu Planks
Ingredients
- 1 (14-oz) pkg extra-firm tofu
- 2 (12-oz) pkg peeled, cubed butternut squash
- 2 (12-oz) pkg halved Brussels sprouts
- ¼ cup olive oil, divided
- 1 cup Israeli (pearl) couscous
- 1 (16-oz) pkg chopped kale
- ½ cup sweetened dried cranberries
- ⅓ cup pine nuts (toasted, if desired)
- 2 Tbsp hemp seeds (optional)
- ½ cup vegan Greek vinaigrette
Instructions
- Preheat oven to 425°F. Place tofu on several layers of paper towels. Cover with paper towels, and gently press out moisture. Let stand 15 minutes. Cut crosswise into planks.
- Toss squash and Brussels sprouts with 2 Tbsp oil on 2 large rimmed baking sheets. Spread in an even layer. Bake 25 minutes or until tender, stirring once.
- Meanwhile, cook couscous according to package directions. Drain and return to pan with 1 Tbsp oil and kale; toss until kale begins to wilt. Cover and keep warm.
- Sprinkle tofu lightly with salt and pepper. Cook, in batches, if needed, in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat until golden.
- Toss together squash, Brussels sprouts, couscous mixture, and cranberries in a large bowl; season with salt and pepper to taste. Top with tofu, and sprinkle with nuts and hemp seeds. Drizzle with vinaigrette.
Vegan Meal Plan
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