Lemon-Herb Tofu with Couscous and Roasted Vegetables

Ingredients

• 200 g firm tofu, pressed and cubed
• 1/2 cup couscous
• 1/2 zucchini, chopped
• 1/2 red bell pepper, chopped
• 2 tbsp olive oil
• 1/2 lemon, juiced
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• to taste black pepper

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss zucchini and bell pepper with 1 tbsp olive oil, salt, and half the oregano; roast 20 minutes.

2. 2

   Meanwhile, bring 2/3 cup water to a boil, stir in couscous, cover, and remove from heat for 5 minutes, then fluff with a fork.

3. 3

   Pat tofu cubes dry and season with garlic powder, salt, and pepper.

4. 4

   Heat remaining olive oil in a skillet over medium-high heat and sear tofu 8-10 minutes, turning until golden on all sides.

5. 5

   Whisk lemon juice with a pinch of oregano and drizzle over the tofu, tossing to coat.

6. 6

   Serve tofu over couscous with roasted vegetables alongside.