Sunday night dinners should be a bit on the healthy side for one reason: to get you set up for healthy eating throughout the week. We were so tempted to grab a couple pints and some greasy food at a local Irish hangout in an attempt to extend our weekend, but we resisted the temptation! Instead, we got to work in the kitchen to make one of my favorite broccoli dishes, Roasted Broccoli and Tofu with Garlic and Cumin.
It’s quite easy to put together and only uses a bowl, 2 baking sheets, a knife and a cutting board. Here’s what you do:
1.) Press 1 pound of tofu (I wrap mine tightly in a towel and use my heavy Dutch oven pan to press it for 1 hour)
2.) Mix together 5 minced garlic cloves, 2 teaspoons sesame oil, 2 tablespoons olive oil, 1 ½ teaspoons cumin seeds, and a pinch of crushed red pepper.
3.) Trim 1 ½ pounds broccoli into small florets. Put on a baking sheet and toss with oil/garlic mixture.
4.) Cut pressed tofu into ½-inch cubes. Put on a second baking sheet and toss with oil/garlic mixture.
5.) Bake at 400° for approximately 30 minutes or until tofu is crispy on the outside (but still soft on inside) and broccoli is roasted.
I also had a packet of dried porcini mushrooms in my cupboard, so I made up a mushroom brown rice pilaf to serve alongside the broccoli.
Ryan and I both love this dish! It's low maintenance and rich in veggies. It also makes for great leftovers as it's equally good cold. I'm not much of a fan of cumin in ground form, but for some reason I have no problem with cumin seeds, so I urge you to try this dish even if you're not a cumin fan.