Name: Citrus‑Miso Glazed Tofu Steaks with Warm Israeli Couscous, Charred Brussels & Pomegranate
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Contemporary Japanese-inspired / Modern vegetarian
Ingredients: 600 g Firm tofu, pressed and patted dry, cut into 1–1.5 cm thick steaks; 2 tsp White (shiro) miso paste; 4 tbsp Soy sauce or tamari; 120 ml Fresh orange juice (preferably winter orange); 2 tsp Maple syrup or honey; 60 ml Olive oil (for searing + vegetables); 240 g Israeli (pearl) couscous, dry; 720 ml Vegetable stock (hot); 400 g Brussels sprouts, halved; 80 g Pomegranate seeds; 4 stalks Scallions (green onions), thinly sliced; 4 tsp Sesame seeds; 1 tsp (total) Salt; 4 pinches Black pepper

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