In light of the many health benefits of honey, tonight’s dinner featured honey in the form of Honey-Glazed Tofu! This recipe is super easy and quick (I think I only spent 20 minutes cooking this meal!).
vegetarian, gluten-free, grain-free, dairy-free, peanut-free, tree nut-free, seed-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free
- 2 10 oz packages of extra-firm tofu
- 2 tsp cracked black pepper
- 2 tsp dried thyme
- 1 tsp salt
- 1/4 cup vegetable oil
- 1/2 cup honey
Press tofu between 2 plates. Drain for 10 minutes and pat dry. Cut the tofu into slices. Combine pepper, thyme, and salt in small bowl. Coat both sides of each tofu slice with spice mixture. In large skillet, heat oil and honey on medium-high until mixture starts to bubble. Cook tofu in pan for 3 minutes on each side or until golden brown.
And of course I had to make some chicken to satisfy the boyfriend. I cooked thin boneless chicken breasts the exact same way I cooked the tofu and cut the recommended amount of tofu for the recipe in half. I think next time I will press my tofu a little better to ensure all of the water is out before cooking. I might also slice my tofu a little thinner to make it crispier. Overall the flavor was really good though!
I served the tofu with some Pumpkin Seed Couscous!
- 2 cups vegetable broth
- 2 medium carrots, chopped
- 1 cup frozen edamame
- 2 tsp olive oil
- 1 1/2 cup whole-wheat couscous
- 1/2 cup toasted pumpkin seeds
Heat vegetable broth, carrots, edamame, and olive oil in saucepan until boiling. Remove pan from eat and add couscous. Cover and let sit for 5 minutes. Fluff with a fork and stir in pumpkin seeds. Serve topped with honey-glazed tofu!
I LOVED this couscous mixture, I will definitely be serving this as a side to more meals to come!
NOTE: I threw the tofu onto a grill pan to heat up for lunch the following day and it browned up really nicely! The texture was much crispier; I should have done that for dinner!