Roasted Broccoli with Sesame Tofu and Brown Rice

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I would’ve never thought of mixing broccoli and tofu together if I hadn’t just randomly grabbed them from the fridge because I was wondering what to make and sort of running out on ingredients. I am excited to say, they’re a great match!

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This is probably the most delicious broccoli I have made, I can’t believe how good they are when you roast them with some oil, salt and other spices. They really taste out of this world. Is that the same thing as what we “think” of a broccoli?

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For this tofu, I used extra firm, but I realise not every place has it, so firm will probably do. Be sure you drain out as much water you can, otherwise it may take even longer to bake. If you like them even harder than what I have them, bake it 10 minutes longer.

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I would totally recommend having it with rice, mainly because the two dishes added together can be a little salty, so having it with rice really evens it out. I love cooking with Japanese brown rice which I have linked a recipe to how I make it.

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Roasted Broccoli with Sesame Tofu and Brown Rice

Cooked short grain brown rice (recipe here)

Tofu
1 packet extra firm tofu

Marinade
1 tablespoons low sodium soy sauce
2 tablespoons white wine
2 tablespoons cornstarch
1 tablespoon spelt flour
1 tablespoon white grape juice
1 tablespoon extra light olive oil
1 tablespoon apple cider vinegar
1 tablespoon sesame oil
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground ginger
1/2 teaspoon Himalayan/sea salt
1/8 teaspoon cayenne pepper
A few sprinkles red pepper flakes
A few sprinkles ground pepper

Broccoli
1 1/2 cup broccoli florets
1 clove garlic
1 tablespoon extra light olive oil
1/2 teaspoon white sesame seeds
1/2 teaspoon black sesame seeds
1/2 teaspoon low sodium soy sauce
1/2 teaspoon pure maple syrup
1/4 teaspoon Himalayan/sea salt
1/8 teaspoon cayenne pepper

Tofu: Open the packet of tofu and drain out all the water, then try and press out as much water as you can. Slice it in just under half an inch thick rectangles. Use a paper towel to dry the tofu up even more.

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Mix the marinade by combining all the ingredients for the marinade in a separate bowl, then stir it well to make sure everything is dissolved well.

Drizzle the marinade over the tofu and allow all the tofu to be coated, then leave it for about an hour. 15 minutes before you’re ready to cook the tofu, preheat oven to 375°F (191°C).

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Place the tofu side by side on an oven tray that’s been sprayed with non-stick cooking oil. Before putting the tofu pieces on the tray, dip it in the marinade. If you have extra marinade left, drizzle it on top of the tofu pieces.

Bake for about 45 minutes, flipping all the tofu slices half way.

Broccoli: Preheat oven to 375°F (191°C) if it’s not already on.

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Break the broccoli into small florets and measure out 1 1/2 cup. Chop the garlic into small pieces and put it in an oven tray with the broccoli. Drizzle the oil, then add the sesame seeds, soy sauce, maple syrup, salt and pepper. Use your hands to massage everything in together very well.

Spread it out on an oven tray and bake for a total of 12-14 minutes. Serve with rice and tofu.

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Roasted Broccoli with Sesame Tofu and Brown Rice
Serves: 2
 

Ingredients
Tofu
  • 1 packet extra firm tofu
Marinade
  • 1 tablespoons low sodium soy sauce
  • 2 tablespoons white wine
  • 2 tablespoons cornstarch
  • 1 tablespoon spelt flour
  • 1 tablespoon white grape juice
  • 1 tablespoon extra light olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon ground ginger
  • ½ teaspoon Himalayan/sea salt
  • ⅛ teaspoon cayenne pepper
  • A few sprinkles red pepper flakes
  • A few sprinkles ground pepper
Broccoli
  • 1½ cup broccoli florets
  • 1 clove garlic
  • 1 tablespoon extra light olive oil
  • ½ teaspoon white sesame seeds
  • ½ teaspoon black sesame seeds
  • ½ teaspoon low sodium soy sauce
  • ½ teaspoon pure maple syrup
  • ¼ teaspoon Himalayan/sea salt
  • ⅛ teaspoon cayenne pepper

Instructions
  1. Tofu: Open the packet of tofu and drain out all the water, then try and press out as much water as you can. Slice it in just under half an inch thick rectangles. Use a paper towel to dry the tofu up even more.
  2. Mix the marinade by combining all the ingredients for the marinade in a separate bowl, then stir it well to make sure everything is dissolved well.
  3. Drizzle the marinade over the tofu and allow all the tofu to be coated, then leave it for about an hour. 15 minutes before you’re ready to cook the tofu, preheat oven to 375°F (191°C).
  4. Place the tofu side by side on an oven tray that’s been sprayed with non-stick cooking oil. Before putting the tofu pieces on the tray, dip it in the marinade. If you have extra marinade left, drizzle it on top of the tofu pieces.
  5. Bake for about 45 minutes, flipping all the tofu slices half way.
  6. Broccoli: Preheat oven to 375°F (191°C) if it’s not already on.
  7. Break the broccoli into small florets and measure out 1½ cup. Chop the garlic into small pieces and put it in an oven tray with the broccoli. Drizzle the oil, then add the sesame seeds, soy sauce, maple syrup, salt and pepper. Use your hands to massage everything in together very well.
  8. Spread it out on an oven tray and bake for a total of 12-14 minutes. Serve with rice and tofu.


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