Pomegranate tofu, lemony zucchini

A nice summery dinner courtesy of the Moosewood Cooking for Health cookbook: pomegranate glazed tofu, and sauteed grated zucchini with lemon and fried breadcrumbs. I liked the tofu technique: brown the tofu, then add the 'marinade' to the pan and simmer until it turns into a glaze.

(Alongside, we had some kind of blah couscous of my own invention. Luckily the tofu and zucchini made up for it.)