YOUR SOLIN GENERATED RECIPE
Crispy Roasted Broccoli and Cauliflower with Savory Soy-Garlic Glaze
Enjoy a delightful medley of roasted broccoli and cauliflower paired with crispy tofu cubes, all drenched in a savory soy-garlic glaze. This dish features lightly charred vegetables and tofu, perfectly balancing textures and flavors for a nutritious, protein-packed meal.
INGREDIENTS
350g Extra Firm Tofu
2 cups Broccoli Florets
2 cups Cauliflower Florets
2 tbsp Olive Oil
2 tbsp Soy Sauce
3 cloves Garlic, minced
1 tsp Sesame Oil
1 tsp Sesame Seeds
1/2 tsp Red Chili Flakes (Optional)
PREPARATION
Press the tofu for at least 20 minutes to remove excess moisture, then cut into 1-inch cubes.
Preheat your oven to 425°F.
In a large bowl, toss the broccoli and cauliflower florets with 1 tablespoon of olive oil. Season with a pinch of salt if desired.
Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20 minutes until edges are crisp and lightly browned.
Meanwhile, in a separate bowl, whisk together the soy sauce, minced garlic, sesame oil, optional red chili flakes, and remaining olive oil to create the glaze.
After the vegetables have roasted for 20 minutes, add the tofu cubes to the baking sheet. Drizzle the soy-garlic glaze over the tofu and vegetables, gently tossing to coat evenly.
Return the baking sheet to the oven and roast for an additional 10-15 minutes to allow the tofu to crisp up and absorb the flavors of the glaze.
Once done, remove from the oven and sprinkle sesame seeds on top before serving. Enjoy the dish warm as a hearty breakfast, lunch, or dinner.