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.