YOUR SOLIN GENERATED RECIPE
Crispy Herbed Tofu Steaks with Roasted Broccoli
Savor these golden, crispy tofu steaks infused with fragrant herbs paired with perfectly roasted broccoli. The tofu is lightly dusted with chickpea flour and seasoned with rosemary, thyme, and garlic powder, creating a satisfying texture and flavor contrast against the tender, caramelized broccoli.
INGREDIENTS
400g Extra Firm Tofu
200g Broccoli
1 tsp Olive Oil
2 tbsp Chickpea Flour
1 tsp Fresh Rosemary, chopped
1 tsp Fresh Thyme, chopped
1/4 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Press the tofu for at least 20 minutes to remove excess water, then cut into 1/2-inch thick steaks.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss the broccoli florets with olive oil, salt, and pepper, and spread them out on the baking sheet.
In a shallow dish, combine chickpea flour, chopped rosemary, thyme, garlic powder, salt, and pepper.
Coat each tofu steak lightly on both sides with the seasoned chickpea flour. Allow any excess to shake off.
Place the tofu steaks on a separate lightly greased baking sheet. Optionally drizzle a tiny bit of olive oil over the tofu.
Roast the broccoli and tofu in the oven simultaneously. Roast the broccoli for 20-25 minutes until tender and slightly charred, and the tofu for 25-30 minutes, flipping halfway through, until the edges are crispy.
Once both are done, plate the tofu steaks alongside the roasted broccoli and serve warm.