We're _almost_ done with the phyllo, honest ;)
The tofu was pan-fried, splashed with tamari at the end. Then it was topped with the couscous mixture (couscous, dried apricots, cinnamon, cumin. coriander, parsley, pine nuts) and rolled, strudel style in the phyllo. Then it was baked at 425F for 12 minutes until the phyllo was golden.
The red cabbage was braised along with ground coriander, cumin, mustard seed, celery seed and fresh lemon juice, salt and pepper.