Crispy Tofu & Broccoli Bowl

Print Recipe

Prep Time5

Cook Time30

Total Time40

Course: Main Dish

Servings:

Calories: 306kcal

Ingredients

1 package extra firm organic tofu (dried)
1 large head broccoli cut into florets
2 tbsp avocado oil
4 tbsp tamari or soy sauce
1 tsp garlic powder
6 cloves garlic
1 tbsp cornstarch or arrowroot powder

Sauce Mixture

2 tbsp avocado oil
1 tbsp tamari
2 tbsp blood orange juice
1 tsp sriracha sauce

Toppings

1/4 cup green onion thinly sliced
1/4 cup cashews
1 tsp sesame seeds

Instructions

Preheat oven to 400°F.
Remove the tofu from its packaging and dry it out (see instructions below).
Cut tofu into 1-inch cubes and set aside.
In a large mixing bowl, whisk together 2 tbsp avocado oil, 4 tbsp tamari and 1 tsp garlic powder.
Marinate the tofu in the mixture for 5 minutes.
Sprinkle the tofu with arrowroot powder and toss lightly.
Line two baking pans with silicon mats.
Place the tofu on one baking pan.
Put the broccoli and 6 garlic cloves on the other baking pan.
Sprinkle the broccoli with sea salt and avocado oil.
Put both baking pans in the oven and roast for 25-30 minutes.
Flip the tofu and broccoli halfway through.
Dressing Mix:
Whisk together 2 tbsp avocado oil, 1 tbsp tamari, 2 tbsp orange juice and 1 tsp sriracha.
Divide the tofu and broccoli into bowls and drizzle on the sauce mixture.
Top the tofu bowl with green onions, cashews and sesame seeds.
Enjoy!

Notes

Drying out tofu: Wrap the tofu block in paper towels. Place the tofu on a plate and put another plate or a cutting board on top of the tofu. Then weigh it down with heavy books or cans. Let it dry for about 15 minutes, changing your towels if they get too wet.

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