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3402e31b 501f 451f a0c7 e5a2cafcc6e9  2016 08 13 22 39 43

Spicy lemongrass tofu couscous:

Roast sliced tofu and broccoli florets for about 20 and 30 minutes respectively at 375.

Cook whole wheat Israeli couscous in vegetable broth.

Saute chopped kale in olive oil. Combine the tofu, broccoli, kale and couscous together with two generous tablespoons of store bought lemongrass sauce (I used the Trader Joes kind). Heat through and serve.