• Before starting, wash and dry all produce.
• Heat a large non-stick pan over medium.
• While the pan heats, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with salt, pepper and half the Zesty Garlic Blend.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan fry 2-3 min per side, until golden.

• Meanwhile, to a medium pot, add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter, 1/8 tsp (1/4 tsp) salt and remaining Zesty Garlic Blend. 
• Cover and bring to a boil over high heat.
• Once boiling, remove from heat, then add couscous. Stir to combine.
• Cover and let stand, 5 min.

• Meanwhile, cut tomato into 1/2-inch pieces.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Thinly slice chives.
• Peel, then mince or grate garlic.

• To a small bowl, add mayo, half the tahini sauce (use all for 4 servings), half the chives, 1/4 tsp (1/2 tsp) sugar and garlic. Season with salt and pepper, then stir to combine. (NOTE: This is your tahini-ranch sauce.)
• To a large bowl, add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. Set aside. (NOTE: This is your lemon dressing.)

• To the pot with couscous, add lemon zest and remaining chives. 
• Season with salt and pepper, then fluff with a fork to combine.
• To the large bowl with lemon dressing, add spinach and tomatoes, then toss to coat.

• Thinly slice tofu.
• Divide couscous and salad between plates. Top with tofu.
• Drizzle tahini-ranch sauce over top.
• Squeeze a lemon wedge over top.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu the same way the recipe instructs you to season chicken. Pan fry 2-3 min per side, until golden.