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.
Looks fabulous! Don't think I've ever roasted broccoli, though. Something new to try!
ReplyDeleteThis recipe sounds so delicious! Of course I love roasted broccoli.
ReplyDeleteThis sounds amazing! I love love love roasted tofu and broccoli..
ReplyDeleteJust had to drop you a quick line to tell you that this recipe inspired me to make use of the broccoli I got from our produce service. I roasted it with a mixture of oil/garlic/red pepper flakes, tucked it into a whole-wheat pita, and topped it with a bit of yogurt seasoned with salt and pepper. I'm eating it right now with a serving of a harvest grain salad I made after trying a demo of it at Trader Joe's. It's a great meal. Thanks for the idea!
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