Hummusapien

Garlic Tahini Tofu & Broccoli Rice

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We’re making rice! Out of broccoli.

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So what’s the big hoopla with pressing tofu, anyway?

Well, when you take tofu out of the package, it’s like a big white blog in a watery mess. If you cooked it right away in that state, you would end up with that stereotypical mushy, funky looking ‘fu that everyone loves to hate.  Everyone loves to hate on tofu and assume that it’s one of those foods they don’t eat, but pressing tofu gives it this wonderfully firm, almost chewy texture that’s ready to take on any flavor.

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Introducing my favorite method to cook tofu:

1) Remove the tofu from the package and drain the excess water.

2) Place the tofu in a tofu press (I use the EZ tofu press) and let it drain on the counter over a baking sheet or dish (to catch the water) for a couple hours, tightening the knobs every so often.

3) Pre-heat the oven to 350 degrees. Spray a baking sheet with cooking spray. Cube the drained and pressed tofu, sprinkle with salt and garlic powder and bake for 30 minutes.

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4) Eat it on salads, in buddha bowls, with quinoavocado salad, or with the most humbeliebable sauce and broccoli rice you’ve ever laid mouth on.

Pulsing up broccoli in the food processor into little bitty bits of goodness and sautéing it in a pat of butter with garlic has to be the most genius thing that has crossed my mind in a good while.

Is it broccoli? Is it rice? It is heaven? Yes, sir.

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Garlic Tahini Tofu & Broccoli Rice

★★★★★ 5 from 2 reviews
  • Author: Alexis
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 3 1x
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Ingredients

  • 1–16oz block extra-firm tofu, drained/pressed and cubed
  • 1 head of broccoli, pulsed finely in food processor
  • 1 tbsp butter or olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp salt

For the sauce:

  • 3 tbsp tahini
  • 2 tbsp water
  • 1 tbsp fresh lemon juice
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • 1 large clove of garlic

Instructions

  1. Drain and press tofu.
  2. Pre-heat oven to 350 degrees. Spray a baking sheet with cooking spray and spread out cubed tofu in an even layer. Spray once more, season with salt and bake for thirty minutes.
  3. Meanwhile, melt butter in a large skillet over medium heat. Pulse broccoli florets in the food processor until finely ground.
  4. Add broccoli to pan and sauté for 10 minutes, stirring frequently.
  5. Add minced garlic and salt and sauté for five more minutes.
  6. Combine sauce ingredients in a blender or food processor and blend until smooth.
  7. To assemble, place a large scoop of broccoli on a plate, top with tofu and drizzle with sauce.

 

Comments

  4. I will admit that I’ve wasted too many paper towels pressing tofu, too. A tofu press would be great! I have to say, my current favorite way of eating tofu is in a Buddha bowl! I’ve actually got a block of tofu in the fridge right now that’s destined to be eaten in a Buddha bowl :) I am a HUGE fan of that peanut sauce – I don’t know if there’s any way a sauce could be better than that, but I want to try out this tahini sauce, too. Thanks for this nice giveaway!

    Reply

  8. I loooove baked tofu! I just made some plain baked tofu last night and mixed it in with a mushroom and pepper stir fry that I seasoned with tons of garlic and ginger and Bragg’s liquid aminos. SO TASTY.

    Reply

  16. I love making “tofujerky” by marinating it BBQ sauce, diced Serrano pepper and garlic
    Overnight, then de-hydrating for 6 hrs in the de-hydrator and if I feel like dipping I make a maple peanut sauce to go along with. I also love curbing it up, placing it the crockpot and laying chicken breasts on top with red cury paste, garlic, teriyaki sauce and rice wine vinegar for lettuce wraps :-)

    Reply

  18. I like Hummusapien on Facebook, on Twitter, on your blog, and in real life!!!!!!!! I WANT THE TOFU PRESS – I wanna make blackened tofu yummmmmm and this genius and delicious looking meal you’ve just described above

    Reply

  20. This is kind of embarrassing but I love tofu straight from the package. When I’m feeling motivated I love to make blackened tofu tacos, yum!

    Reply

  23. YUM! that looks unreal! I was just thinking that I need a new recipe for my tofu! PS I like hummusapien on facebook (and in life)

    Reply

  26. I’m so glad you posted this! I’ve been wanting to recreate the Garlic Tahini dressing from the Whole Foods hot bar ever since I had it last month and I’m pretty sure your recipe will do it! Can’t wait to try it!

    Reply

    • Are you talking about the zesty tahini dressing? BEST THING EVER!!! I die. It’s been sold out recently…such a bummer. They better restock ASAP!

      Reply

  27. So, I posted a comment before, but I think I did it under the wrong page LOL.
    Not trying to repeat myself, but I too go to Ohio State, and it’s great to read a blog that doesn’t leave my pockets empty! (and I can relate to the Northstar Buddha Bowl mmmm)
    I love tofu in my scrambled eggs and pudding.

    Reply

  31. I use paper towels and plates to press my tofu overnight, then marinate it during the day in Trader Joe’s Soyaki sauce, and finally I broil it for about 10 minutes on each side. Pretty good, but I’d love to ditch my ghetto method for a real press!

    Reply

  33. I like my tofu best marinated in spices, garlic, soy sauce, sriracha then grilled in skillet with olive oil and nutritional yeast.

    Reply

  35. My favorite way to eat it to to roasted it in the oven with cumin, garlic, dried cilantro and chipotle until crispy. They I toss it in a hash of sweet potatoes, onions, sweet peppers, black bean, jalapeño and fresh cilantro. Then topped with some slices of avocado…um well more like a half of an avocado

    Reply

  43. Just made this and it is really, really good. It’s the tahini sauce that makes it so tasty. If you like a little spice like I do, shake a little crushed red pepper on before serving.

    I have an EZ Tofu Press that I bought on Amazon 3 or 4 months ago and I really love it. Easy to use and to clean.

    ★★★★★

    Reply

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