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Balsamic-agave Tofu with Beet Infused Couscous
OLIVES FOR DINNER18Ingredients
90Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 lb. firm tofu (sliced into 6 thin slabs and pressed for at least an hour)
- 12 spears fresh asparagus
- 1/2 cup balsamic vinegar
- 2 Tbsp. soy sauce
- 1 Tbsp. agave nectar
- 1 tsp. fresh thyme (crushed between your fingers)
- 5 cloves garlic (grated on a mircoplane grater)
- 2 Tbsp. olive oil
- salt
- pepper
- 1 cup beets (fresh, skinned and cubed into 1/2 inch pieces)
- 1/2 cup purple onion (finely diced)
- 3 Tbsp. olive oil
- salt
- pepper
- 1/2 cup pearl couscous (large)
- 1 cup water
- white pepper
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