This two-ingredient, high-protein vegan recipe is quick and easy to make. Place everything on a baking sheet and into the oven with a delicious and fragrant sticky nut-butter sauce.
Ingredients
For the broccoli and tofu
- 400 gram block of firm tofu drained
- 1 tbsp arrowroot starch or brown rice flour
- ¼ tsp sea salt
- Black pepper to taste
- 2 heads of broccoli
- A handful of chopped almonds or peanuts or a good spoonful of sesame seeds pick to match the butter you use in the sauce
Sauce
- 3 tbsp stirred tahini, almond butter, or peanut butter
- 2 tbsp low-sodium tamari
- 2 tbsp fresh lime juice
- 1 garlic clove minced
- ½ to 1 tsp peeled and finely grated ginger
- Vinegar-based hot sauce optional and to taste
- Water if needed to thin the sauce
Instructions
- Preheat the oven to 200°C and line a large baking sheet with parchment paper.
- Give the tofu block a squeeze over the sink to remove excess water. Then cut it into 2-cm cubes and place in a medium bowl.
- Sprinkle the arrowroot starch or brown rice flour, salt and pepper over the tofu and toss to coat. Distribute the tofu on the baking pan and bake for 10 minutes.
- Meanwhile wash and cut the broccoli into 2.5-cm florets.
- After the tofu has been in the oven for 10 minutes, take it out, push it to one side of the pan, redistributing into one layer, and spread the broccoli florets out on the other side.
- Place the pan back in the oven and continue to bake for another 20 minutes or until the tofu is firm and golden and the broccoli is just beginning to brown.
- While the tofu and broccoli are in the oven make the sauce.
- Place the tahini or nut butter of choice in a small bowl and whisk together with the tamari, lime juice, maple syrup, garlic, ginger, and hot sauce if using.
- Mix until creamy. If the sauce is more stiff than pourable, add water, 1 teaspoon at a time, and mix until smooth and creamy.
- When cooked, transfer the tofu to a large bowl and toss with the sauce.
- Divide the saucy tofu and broccoli among plates and garnish with chopped nuts or seeds.
- If your tahini is more loose than thick (remember to stir your nut and seed butters well before using), you may have to use an additional tablespoon of tahini (for a total of 4 tablespoons) to get a thick and creamy consistency.
- You can also reduce the tahini 2 tablespoons for a lighter sauce. If you do this, also reduce the tamari by half.
- For a lower sodium option be sure to use low sodium tamari or even replace 1 tablespoon of tamari with water.