Cal Smart Moroccan-Inspired Tofu

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden, 2-3 min per side.
• When done, transfer tofu to a plate, cover to keep warm.
  

• Meanwhile, add 2/3 cup (1 1/3 cups) water and 1/2 tsp garlic salt (use all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
• Once boiling, remove from heat, then add couscous. Stir to combine.
• Add spinach to the pot, then cover and let stand, 5 min.
• When couscous is tender, fluff with a fork.

• Meanwhile, reheat the same pan (from step 2) over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions.
• Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.
• Transfer veggies to a plate, then cover to keep warm.
• Carefully wipe the pan clean.

• Reheat the same pan over medium.
• When hot, add cooking wine, fig spread and 2 tbsp (4 tbsp) water. Bring to a simmer.
• Cook, until sauce reduces slightly, 2-3 min.
• Remove from heat.
• Stir any tofu resting juices from the plate into sauce. Transfer sauce to a small bowl.

• Add almonds, peppers and onions to the pot with couscous. Season with salt and pepper, then stir to combine.
• Thinly slice tofu.
• Divide jewelled couscous between plates. Top with tofu.
• Spoon fig sauce over top.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Combine half the Moroccan Spice Blend (use all for 4 ppl), salt, pepper and 1 tbsp (2 tbsp) oil in a medium bowl. Add tofu, then toss to coat.

Heat a large non-stick pan over medium heat. When hot add 1 tbsp (2 tbsp) oil, then tofu. Pan fry until golden, 2-3 min per side. Transfer tofu to a plate. Cover to keep warm. No need to bake the tofu after pan-frying.