• To a medium pot, add 2/3 cup (1 1/3 cups) water, half the garlic powder, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
• Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.

• Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Roughly chop cilantro.
• Cut tomatoes into 1/2-inch pieces.
• Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt and pepper.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then tofu.
• Cook for 6-7 min, turning occasionally, until crispy and browned all over.
• Remove from heat. Transfer to a plate.

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add tomatoes. Cook, stirring often, until tomatoes start to break down, 2-3 min.
• Add zucchini. Season with salt and pepper. Cook 3-4 min, stirring occasionally, until tender-crisp.
• Add Dal Spice Blend, curry paste and remaining garlic powder. Cook 30 sec, stirring often, until fragrant.

• Add cream cheese and 2/3 cup (1 cup) water. Bring to a simmer, stirring often, until combined.
• Once simmering, add tofu. Continue cooking for 1-2 min, stirring often, until warmed through and sauce thickens slightly. 
• Season with salt and pepper. (TIP: If sauce is too acidic, add 1/4 tsp [1/2 tsp] sugar!)

• Add half the cilantro to the pot with couscous. Season with salt and pepper, then fluff with a fork.
• Divide couscous between bowls. Spoon tofu curry over top.
• Sprinkle with remaining cilantro.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season shrimp.

When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.