israeli couscous with crispy tofu & roasted cruciferae

roasted broccoli

and brussels sprouts caramelize

with crispy tofu

source, 5 servings

2 lbs extra firm tofu, pressed, dredged in cornstarch+olive oil+s&p; 4 c cooked israeli couscous; 4 lbs broccoli & brussels sprouts+olive oil+s&p; 1/4 c slivered almonds; sauce: 1/2 c nutritional yeast+1/4 c water+1/4 olive oil+zest&juice of 2 lemons+1 T dijon+1/2 t garlic powder

roast veggies & tofu on parchment, 450 F, 40 minutes or until crispy, broil; mix couscous & half of sauce, top with grains & tofu, remaining sauce, nuts

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