Crispy Spiced Tofu Broccoli Bowl
Yield: 4 servings
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 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 for cooking the tofu:

  1. 1. 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.
    2. 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:

  1. Combine the mustard, honey, mayo, olive oil, and salt and toss with the broccoli.
  2. 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:

  1. Whisk together the vinegar, sugar, and salt and toss with the red onion.
  2. Let sit at least 20 minutes or refrigerate up to 3 days, tossing occasionally to thoroughly mix.

To serve:

  1. Equally divide the quinoa (or grain of choice), tofu, broccoli, and onions among four bowls.
  2. 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!


*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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