Preheat oven to 400°F.

To prepare the tofu, place the cubes in a large bowl and toss thoroughly with the cornstarch, lemon zest, garlic powder, Italian seasoning, smoked paprika, onion powder, and ½ teaspoon each of salt and pepper.

Heat the olive oil in a large, oven-safe sauté pan over medium-high heat.

Pan-fry the tofu, flipping occasionally, until all sides are golden brown and crispy, 10 to 15 minutes. Remove and set aside.

Add the butter to the pan.

Once the butter is melted, add the onion and cook until translucent, 2 to 3 minutes.

Add the garlic and sauté until fragrant, 1 to 2 minutes.

Next, add the pearled couscous, season with the remaining teaspoon salt and pepper, and toast, stirring often, for 2 to 3 minutes.

Pour in the broth and fresh lemon juice, scraping up any brown bits at the bottom of the pan.

Bring to a simmer and add the tofu back into the pan. Nestle the lemon slices right on top, then cover the pan with a lid (or tightly with foil).

Transfer the pan to the oven and bake for 20 to 25 minutes, or until the couscous is tender and the liquid is absorbed.

While the tofu couscous is in the oven, quickly prepare the chimichurri. Place all its ingredients besides the olive oil in a bowl or food processor and mix to combine. Slowly mix in the olive oil until thoroughly combined. Set aside.

Remove the pan from the oven and let it rest, covered, for 5 minutes to finish steaming.

Taste and adjust seasonings, if necessary.

Garnish with dollops with chimichurri and serve immediately. Enjoy!