Start by patting dry a block of extra firm tofu. Cut it into 1 inch cubes. In a large bowl combine 2 tsp of olive oil and 1 TBS of balsamic vinegar and a pinch of salt. Toss the tofu in and coat. I let mine sit for a few hours at this point to marinate.
Roast the marinated tofu for 15 mins in a 450 degree oven. While it roasts- start your couscous. I used Israeli couscous from Trader Joe's and just followed the package. I'd say that you should get whatever kind you can get your hands on and follow their directions. When your 15 mins of roasting are up, add 1 lb of clean chopped asparagus to the roasting tofu. Be sure to previously "snap" the woody ends off. Wherever it breaks is where it's not worth eating. Toss the tofu and asparagus together and cook about 15 mins.
In a large bowl combine 1 TBS of balsamic vinegar, 2 TBS of olive oil, a pinch of salt, 3 TBS of fresh chopped basil, and the juice and zest from one orange. Give it a whisk. When the asparagus and tofu are done cooking- toss them in the bowl of dressing before serving. Serve alongside the couscous and sprinkle chopped basil on top for garnish and flavor.
*note: I followed a recipe for this and made a few alterations. But I tallied up the weight watchers points and it's 4 pts a serving (it makes 4 servings). I also cooked my couscous with fat free chicken broth- as I would any grain as it adds more flavor without adding calories or fat. The couscous box said it was 4 servings as well and I calculated points for it- it to was 4 pts. The finished plate was beautiful but the serving size was on the large side. I only ate 1/2 mine- bringing the point value down to 4 pts total!
Next time I will put the Darcie twist on it and it will be even better than this time!!
Happy spring friends!!
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