Here’s another savory little bowl featuring none other than lemony tahini sauce.
Because when in doubt, sauce it out!
Or something like that ha.
Whether you plate your tasty components like I did or vigorously mix it all together (which I also do sometimes, depends on the mood of the moment) these flavors + textures are a real lunchtime treat.
Or dinner orr snack.
We don’t want to limit ourselves now.
All you have to do is bake up some krispy tofu then throw your puffy pillows of soybean joy in a bowl with citrusy broccoli, sweet grated carrots, creamy tahini sauce, sprouted seeds, seasoned sesame plus a balsamic drizzle!
Forks out!
P.S. Make sure you get as much moisture off your tofu as possible, to maximize the crispy action.
P.P.S. As always, taste and adjust your sauce to suit your flavor preferences and needs. Want a spicy bowl? Add more cayenne for that kick! Jonesing for an extra lemony experience? Easy squeezy.
P.P.P.S. Blurry broccoli was the theme of this photoshoot… I know my subpar photography skills are to blame but dang!
Crispy Baked Tofu with Broccoli & Tahini Sauce
Ingredients
Tofu
- 7 ounces firm tofu (1/2 block), drained
- 1 teaspoon extra virgin olive oil
- 1 teaspoon gomasio (sesame salt)
- 1 tablespoon tapioca flour/starch (I use Bob's Red Mill Tapioca Flour)
Sauce
- 2 tablespoons warm water
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon pure maple syrup
- 1 dash cayenne pepper, or to taste
- Freshly cracked pepper, to taste
- Pink sea salt, to taste
Broccoli
- 1/2 teaspoon extra virgin olive oil
- 1 1/2 cup frozen or fresh medium-small broccoli florets
- 1 teaspoon fresh lemon juice
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Toppings
- 1/3 cup grated carrots
- 1 drizzle good-quality balsamic vinegar(I use Trader Joe's Balsamic Vinegar of Modena)
- 1 1/2 teaspoons sprouted mixed seeds
- 2 dashes gomasio
Instructions
- Wrap a paper towel (or clean dish towel) around the block of tofu. Place the wrapped tofu on a plate, and press the tofu with a heavy pot or another comparable object—the weight of the pan alone will do. After 30 minutes, remove the pot and towel, then cut the tofu into medium-small cubes. Pat the cubes dry, with a fresh towel if necessary.
- Heat oven to 425. In a medium-large bowl, gently toss the tofu in 1 teaspoon oil to evenly coat. Add the sesame and toss to coat. Then add the tapioca flour and toss until the tofu is coated in a thin layer of the sesame and flour.
- Spread the tofu out on a parchment lined metal baking pan, then bake for 15 minutes. Flip, then bake another 10 minutes, or until the tofu is crispy and light golden brown.
- Meanwhile, whisk the warm water, tahini, lemon juice, maple syrup, cayenne, black pepper, and salt together until combined. Taste, and adjust accordingly.
- After flipping the tofu, heat 1/2 teaspoon oil in a medium-small nonstick skillet over medium heat. Add the broccoli, then cover and cook, stirring and flipping occasionally. If using fresh broccoli, you may need to add a splash of water to the skillet to steam-cook. Season with 1 teaspoon lemon juice, black pepper and salt.
- Scoop the cooked tofu and broccoli into a bowl, then top with the grated carrot, tahini sauce, a drizzle of balsamic, seeds and gomasio.