Crispy Spiced Tofu Broccoli Bowl
Crispy tofu pairs pairs with whole grains, vibrant veggies, and a few flavor-packed extras for a filling meal that is anything but bland.
Ingredients
Ingredients for the tofu
- 14 ounces extra-firm tofu, sliced ¼-inch thick
- 3 tablespoons cornstarch
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
For the broccoli
- 2 small to medium broccoli heads, cut into small florets
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 teaspoons mayonnaise
- ½ teaspoon kosher salt
- 2 tablespoons olive oil
For the pickled onions
- 2 tablespoons red wine vinegar
- Pinch (1/16 teaspoon) sugar
- Pinch (1/16 teaspoon) kosher salt
- ½ cup thinly sliced red onion
Ingredients for serving the bowls
- 2 cups cooked quinoa, cooked rice, or other grain of choice*
- ¼ cup chopped cashews, almonds, walnuts, pistachios, or nuts/seeds of choice
- A drizzle of sriracha or spicy mayo**
Instructions
Instructions for cooking the tofu
- Drain the tofu: Place the sliced tofu on 2-3 paper towels and top with a few more paper towels, then place a heavy skillet on top for about 10 minutes to press out the excess moisture. Toss with cornstarch, paprika, and cayenne.
- Cook the tofu: Heat the oil in medium or large skillet over medium-high. Add the tofu and cook until golden brown (trying not to disturb for best sear), about 3 minutes per side. Transfer to a plate and sprinkle with a pinch of salt and pepper.
For the broccoli
- Combine the mustard, honey, mayo, olive oil, and salt and toss with the broccoli.
- Transfer to a lightly greased or lined baking sheet and roast at 425℉ until tender and charred in spots, about 20 minutes, give or take a few minutes depending on oven.
Make the pickled onions
- Whisk together the vinegar, sugar, and salt and toss with the red onion.
- Let sit at least 20 minutes or refrigerate up to 3 days, tossing occasionally to thoroughly mix.
To serve
- Equally divide the quinoa (or grain of choice), tofu, broccoli, and onions among four bowls.
- Top with chopped nuts/seeds and a drizzle of sriracha or sriracha mayo for extra flavor and crunch. I like to chop it up and mix it all together!
Notes
*To enhance the flavor of the grain, you may wish to cook it in broth or add salt and pepper to taste.
**To make your own sriracha mayo: In a small bowl, mix ¼ cup (52g) mayo and 2 teaspoons (10g) sriracha. If that seems too spicy, add another spoonful of mayo–or add another drizzle of sriracha if it's not spicy enough.
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