We’re making rice! Out of broccoli.
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.
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.
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.
Garlic Tahini Tofu & Broccoli Rice
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 3 1x
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
- Drain and press tofu.
- 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.
- Meanwhile, melt butter in a large skillet over medium heat. Pulse broccoli florets in the food processor until finely ground.
- Add broccoli to pan and sauté for 10 minutes, stirring frequently.
- Add minced garlic and salt and sauté for five more minutes.
- Combine sauce ingredients in a blender or food processor and blend until smooth.
- To assemble, place a large scoop of broccoli on a plate, top with tofu and drizzle with sauce.
I recently had BBQ Tofu at Whole Foods and thought that I had died and gone to Heaven!
So delicious!
I follow hummusapien on Twitter!
I like hummusapien on Facebook!
I love eating tofu in stir frys!
…and on Twitter!
And I just followed you on facebook.
I also already get your RSS feed 🙂
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.
That stir-fry sounds so fabulous and simple, too! Those are always the best kind of meals.
And I liked Hummusapien on FB!
I just started following you on Twitter.
I subscribe to your RSS feed 🙂
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!
Yayyyy! You HAVE to make this sauce for the tofu you have in the fridge! You won’t be disappointed 🙂
I follow you on Twitter as well.
I like it sliced in soups. There’s something about the soft, creamy texture that is so comforting.
I’ve never thought about putting tofu in soup. Great idea!
I like to put some Bragg’s Liquid Aminos on it.