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1. Start by pressing your tofu to get some of the water out. Wrap in a papertowel, place a cookie sheet on top and stack a few heavy books or cans on top of that.
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2. While waiting, place your broth or water on to heat up. You want it to just start to boil.
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3. Place couscous in bowl and add just enough broth to cover, but don't over saturate. (NOTE: You may not use ALL of the broth or water you heated up - it's better to have it leftover than not have enough to cover the couscous)
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4. Cover with foil and place in a warm place for at least 30 minutes (I put mine in the microwave to sit)
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5. While waiting on the couscous prep all your other ingredients:
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- Put frozen spinach in a colander and run hot water over it until it's defrosted. Then squeeze all of the excess water out.
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- Take your pressed tofu and cube, place in bowl and add reserved oil plus 1 teaspoon of Greek seasoning - mix
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- Mince both cloves of garlic and sun-dried tomatoes
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6. Heat pan, add sun-dried tomatoes and garlic - saute until garlic starts to get tender. (There should be enough oil on the tomatoes that you don't need to add extra at this point)
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7. Add olive oil and tofu to pan - saute until you see the tofu start to brown.
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8. Crumble drained spinach into pan and add 1 t Greek seasoning. Heat through.
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9. By this time, it should have been about 30 minutes - take your couscous out of the microwave, add 1 t Greek seasoning and lemon juice. Add spinach mixture, toss everything together, add salt and pepper to taste, and ENJOY!
