Steamed Tofu with Couscous and White Beans

The broth really makes this a rich dish with lots of flavors coming together. A great meal and good as leftovers too.

Ingredients
1 Block Tofu, Drained and Cubed
Vegan Butter (I use Earth Balance.)
2 Shallots, Diced
2-3 Cloves Garlic, Chopped
2-3 Branches of Thyme
1/4 Cup Vermouth
1 Cup of Vegetable Broth
Salt & Pepper
2 Teaspoons Old Bay Seasoning

1 Cup Dry White Beans
Couscous

Directions
Cook couscous according to package directions

Place beans in pot with 3 cups of water; cook for 45 minutes to one hour; season to taste but add salt at end of cooking time

Saute shallots in butter until starting to brown
Add garlic and a few branches of thyme; cook until fragrant
Pour in vermouth to deglaze pan
Mix in broth, Old Bay Seasoning, and salt & pepper; bring almost to boil
Place cubed tofu in pan; liquid should be about halfway up (add more broth if needed); reduce heat to simmer and cover
Let tofu steam for 10-15 minutes
Remove tofu, stir in 2 tablespoons of butter and chives; cook until butter is melted; pour broth over tofu, couscous, and beans