Before starting, wash and dry all produce. Roughly chop broccoli into 1/2-inch pieces. Whisk together apricot spread, chipotle sauce and 1/4 cup (1/2 cup) water in a small bowl. Set aside.

Add broccoli, 2/3 cup (1 1/3 cups) water and 1/4 tsp (1/2 tsp) garlic salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove from heat, then add 1/4 cup (1/2 cup) couscous. Stir to combine. Cover and let stand for 5 min.

Meanwhile, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board (NOTE: You will have two "square" tofu steaks). Season tofu with 1/4 tsp (1/2 tsp) garlic salt and pepper. Heat a large non-stick pan over medium heat. When hot add 1 tbsp (2 tbsp) oil, then tofu. Cook, flipping once, until tofu is crispy, 2-3 min per side. Transfer tofu to a plate. Set aside.

Add apricot-chipotle sauce mixture to the same pan.Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.Season with salt and pepper, to taste.

When couscous is tender, fluff with a fork. Stir in 1 tbsp (2 tbsp) butter. Thinly slice tofu. Divide broccoli couscous between plates. Top with tofu. Drizzle apricot sauce over top.