Lemon Pepper Tofu With Apricot Chickpea Salsa
Ingredients
- 1 14-oz. pkg. extra-firm tofu, drained
- 2 teaspoons lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
- 2 teaspoons honey
- ½ teaspoon freshly ground black pepper
- ½ cup plus 2 Tbsp. olive oil, divided
- 1 ¼ teaspoons kosher salt, divided
- ½ cup dried apricots, chopped
- ¼ cup apple cider vinegar
- 2 cups packed fresh cilantro leaves (from 1 bunch), finely chopped
- ⅓ cup jarred nonpareil capers, drained and finely chopped
- 1 clove garlic, grated (preferably on a Microplane)
- ½ teaspoon crushed red pepper
- 1 15.5-oz. can chickpeas, drained and rinsed
- 1 cup plain couscous
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