Sun-Dried Tomato Pesto Tofu with Zucchini, Couscous & Carrot Salad

Directions

1. Preheat the oven to 450°F.
2. Slice the tofu in half lengthwise, press between towels, and set on a baking sheet with a weight on top to remove excess moisture.
3. Wash all produce and dry well.
4. In a medium bowl, juice half a lemon and whisk in the sun-dried tomato pesto, a splash of water, and a pinch of salt and pepper until smooth; set aside.
5. Cut the tofu into medium pieces and return to the baking sheet; season with a little salt.
6. Chunk the zucchini and add it to the baking sheet with the tofu, drizzle with half of the pesto mixture, then toss to coat and spread in an even layer; reserve the remaining pesto for the salad.
7. Place the sheet in the oven and bake, stirring halfway, until the tofu is golden and the zucchini is tender, about 15–18 minutes.
8. Meanwhile, bring a small amount of water and a pinch of salt to a boil for the couscous. Remove from heat, stir in the couscous, cover, and let stand 10 minutes; fluff with a fork before serving.
9. Dice the cucumber and fold it into the pesto reserved for the salad.
10. Drain and coarsely chop the roasted peppers; add them to the cucumber mixture along with the shredded carrots and stir to combine.
11. To serve, divide the couscous, tofu, zucchini, and carrot salad among bowls and enjoy.