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In the world of plant-based cuisine, few dishes can rival the vibrant and flavorful combination of Zesty Lemon Butter Tofu paired with Herbed Couscous. This dish is not just a feast for the palate; it's also a visual delight that brings brightness and freshness to your dining table. With its zesty lemon flavor and the rich, buttery undertones of the sauce, this recipe is an excellent choice for both seasoned vegans and those simply looking to incorporate more plant-based meals into their diet.

Lemon Butter Tofu with Herbed Couscous

Discover the vibrant and flavorful Zesty Lemon Butter Tofu with Herbed Couscous, a delightful plant-based meal that's both satisfying and nutrient-rich. Perfect for quick weeknight dinners or special occasions, this recipe features crisp, golden tofu infused with zesty lemon and complemented by fluffy herbed couscous. Packed with plant-based protein and fresh herbs, this dish is an excellent choice for those wanting to enjoy delicious, wholesome meals while incorporating more plant-based options into their diet. Try this easy-to-make recipe and impress your family and friends with its bright colors and flavors!
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Ingredients
  

For the Lemon Butter Tofu:

1 block (14 oz) firm tofu, pressed and drained

3 tablespoons unsalted butter

2 tablespoons olive oil

2 tablespoons fresh lemon juice

Zest of 1 lemon

2 cloves garlic, minced

1 teaspoon soy sauce

1 teaspoon maple syrup (or honey)

Salt and freshly ground black pepper, to taste

Fresh parsley or basil, for garnish

For the Herbed Couscous:

1 cup couscous

1 1/4 cups vegetable broth (or water)

2 tablespoons olive oil

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1 tablespoon fresh parsley, chopped

1 tablespoon fresh cilantro, chopped

Salt and pepper, to taste

Instructions
 

Prepare the Tofu:

    - Cut the pressed tofu into bite-sized cubes. Pat them dry with a paper towel to remove excess moisture.

      Make the Lemon Butter Sauce:

        - In a small saucepan, melt the butter with olive oil over medium heat.

          - Add the minced garlic and sauté for 1-2 minutes until fragrant, making sure it doesn’t burn.

            - Stir in the lemon juice, lemon zest, soy sauce, and maple syrup. Let it simmer gently while you cook the tofu.

              Cook the Tofu:

                - In a non-stick skillet, heat a little olive oil over medium-high heat. Add the tofu cubes and cook for 6-8 minutes, flipping occasionally, until golden brown and crispy on all sides.

                  - Pour the lemon butter sauce over the tofu, tossing to coat evenly. Cook for an additional 2-3 minutes until heated through. Season with salt and pepper to taste.

                    Prepare the Herbed Couscous:

                      - In a medium saucepan, bring the vegetable broth (or water) to a boil.

                        - Once boiling, remove from heat and stir in the couscous. Cover and let it sit for 5 minutes until the liquid is absorbed.

                          - Fluff the couscous with a fork and stir in olive oil, lemon zest, lemon juice, parsley, and cilantro. Season with salt and pepper to taste.

                            Assemble the Dish:

                              - Serve the lemon butter tofu over a bed of the herbed couscous.

                                - Garnish with additional fresh herbs and lemon slices if desired.

                                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4