YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Broccoli and Creamy Peanut Dressing
Enjoy a vibrant dish featuring golden, crispy baked extra-firm tofu paired with tender roasted broccoli, all drizzled with a luscious, creamy peanut dressing. This recipe offers a satisfying crunch and a burst of flavor that perfectly balances savory and nutty, making it a versatile and energizing meal for any time of day.
INGREDIENTS
300g Extra-Firm Tofu
150g Broccoli
2 Tbsp Peanut Butter
1 Tbsp Low-Sodium Soy Sauce
1 tsp Apple Cider Vinegar
0.5 tsp Garlic Powder
1 Tbsp Lime Juice
PREPARATION
Preheat your oven to 400°F (200°C). Press the tofu for at least 15 minutes to remove excess water, then cut into 1/2-inch cubes.
Toss the tofu cubes with a drizzle of low-sodium soy sauce and a pinch of garlic powder. Arrange them on a parchment-lined baking sheet.
Roast the tofu in the preheated oven for 25-30 minutes, flipping halfway through, until the edges become crispy and golden.
While the tofu is baking, chop the broccoli into florets. Toss the broccoli with a small amount of olive oil (or use a non-stick spray if preferred) and a pinch of salt, then spread on a separate baking sheet.
Place the broccoli in the oven during the last 15 minutes of the tofu baking time, roasting until tender and slightly charred on the edges.
Meanwhile, prepare the creamy peanut dressing by whisking together peanut butter, low-sodium soy sauce, apple cider vinegar, garlic powder, and lime juice. If the dressing appears too thick, add a teaspoon of water at a time until the desired consistency is reached.
Once both the tofu and broccoli are finished roasting, plate them together and drizzle the creamy peanut dressing over the top.
Serve warm and enjoy this nutrient-rich, flavor-packed meal.