Servings: 2

8 oz Tofu 8 oz Tofu
1 tsp Blackening spices 1 tsp Blackening spices
¼ cup Vegan paprika-Dijon aïoli ¼ cup Vegan paprika-Dijon aïoli
6 oz Green beans 6 oz Green beans
2 tbsp Apricot jam 2 tbsp Apricot jam
½ oz Sliced almonds ½ oz Sliced almonds
½ cup Toasted pearl couscous ½ cup Toasted pearl couscous
1 ¾ oz Green bell pepper* 1 ¾ oz Green bell pepper*
1 ¾ oz Celery 1 ¾ oz Celery
1 ½ oz Corn 1 ½ oz Corn
& 1 oz & roasted red peppers & 1 oz & roasted red peppers
2 oz Yellow onions 2 oz Yellow onions
1 cube Mushroom bouillon 1 cube Mushroom bouillon

Bring 1 ¼ cups water and about ¼ teaspoon salt to a boil in a small pot. Crumble mushroom bouillon over pot. Whisk to dissolve. Add toasted pearl couscous. Stir. Reduce heat to medium-low. Simmer 11 to 14 minutes, or until couscous is al dente and water is absorbed. Remove from heat. Drizzle with about 1 tablespoon olive oil. Stir to coat.
Trim stem ends off green beans. Slice into pieces, about 2 inches long. Open and drain tofu. Stand tofu upright and cut vertically into two slabs, about ½ inch thick. Press out excess water with paper towels. Place tofu on a plate. Season with blackening spices, salt, and pepper. Drizzle with about 1 tablespoon cooking oil. Rub to evenly coat. Small dice green bell pepper into pieces, about ¼ inch each. Slice celery across into pieces, about ¼ inch thick.
Heat about 1 ½ tablespoons cooking oil in medium sauté pan over medium heat. Add green beans and sliced almonds to hot pan. Season with about ¼ teaspoon salt and a pinch pepper. Cook 4 to 5 minutes, or until green beans are fork tender, stirring occasionally. Remove from heat. Add apricot jam. Stir to coat.
Heat about 1 ½ tablespoons cooking oil in large sauté pan over medium-high heat. Add tofu to hot pan. Sear 2 to 3 minutes on each side, or until tofu is lightly browned. Transfer tofu to a cutting board. Carefully wipe out pan.
Heat about 1 ½ tablespoons cooking oil in pan used for tofu over medium heat. Add bell pepper, celery, corn and roasted red peppers, and yellow onions to hot pan. Cook 2 to 3 minutes, or until veggies are warmed through, stirring frequently.
Transfer couscous to pan with veggies. Salt and pepper to taste.* Stir to combine.
Halve tofu slabs diagonally. Divide couscous with veggies between plates. Top with blackened tofu and drizzle with vegan paprika-Dijon aïoli to taste. Serve apricot-glazed green beans on the side. Enjoy!