Super Easy Vegan Lemon Ricotta Couscous

0 Preheat the oven to 400 degrees(F).
1 After you have drained and pressed the tofu, cut the block into cubes and put them in a medium sized mixing bowl. 
2 Pour the olive oil over the tofu, then sprinkle with all the herbs and a few generous pinches of salt and pepper. Toss to coat the tofu.
3 Spread the tofu out evenly onto a baking sheet lined with parchment paper or a silicone mat. 
4 Bake for 15 minutes, flip the tofu and bake for another 15-20 minutes or until the tofu is nice and firm.
5 While the tofu bakes, make the couscous. 
6 Cook the couscous according to package directions, making sure to reserve at least 1/2 cup of the water you have cooked the couscous in. Drain when done.
7 Add the cooked couscous back to the pot you cooked it in. Then add the ricotta, Parmesan, lemon zest, lemon juice, agave, reserved water, and a few pinches of salt and pepper. 
8 Stir to combine and make sure all the cheese is melted and the couscous has a nice creamy sauce. 
9 Taste and adjust seasoning adding more salt, pepper or agave if needed. I also like to added fresh herbs, but that is optional.
10 Once the tofu is done, serve a bowl of couscous with tofu on top. I also recommend drizzling with more agave and sprinkling with red pepper flakes.