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Crispy Baked Tofu Broccoli Bowl with Blood Orange Sauce

Vegan, and natural gluten-free crispy baked tofu.
Crispy Baked Tofu Broccoli Bowls with Blood Orange Sauce | Crispy baked tofu and roasted broccoli bowls with a blood orange soy sauce. Crispy, lightly coated, naturally gluten-free, vegan baked tofu.
The sights

and sounds

and people here in the St. Louis

are becoming more familiar with each day.

And, I find comfort in that. And although I haven’t fully embraced the Midwest as my home yet, I’m starting to miss Philadelphia less and less. I guess that’s probably the first step to embracing this change. Right? Letting go of the past, or something like that.

I still miss stepping out my door and walking to get a quick cup of coffee or noodle bowl. But I’m excited that in a few months, I’ll have a brand new list of favorites to hold dear. Standard hangs, cafes, secret picnic areas and quiet neighborhood getaways.

So, crispy baked tofu!

This crispy baked tofu broccoli bowl was inspired by one of my favorite joints and one of my favorite dishes in all of Philly. I found myself craving it for days. I don’t eat tofu all that often. Mostly because I tend to avoid soy in general. But when I do, I eat crispy baked tofu. And it wasn’t until recently when I took some clues from Kate that I perfected my baked tofu recipe. The trick is to toss the tofu in a little bit of cornstarch or arrowroot and then bake it extra long on each side to make it real super crispy.

This post is sponsored by Winona Pure, a non-GMO cooking spray line that is free of chemical propellants, artificial additives, alcohol, silicone and soy. And unlike most sprays Winona Pure products are safe to spray directly onto your food.

I’m giving away a Winona Pure sampler pack. To enter, check out their product line here and then drop me a comment below. I want to know which oil suits your fancy most. Contest closes on January 23rd at noon Central. One winner will be chosen at random and notified by email.

Crispy Baked Tofu Broccoli Bowls with Blood Orange Sauce | Crispy baked tofu and roasted broccoli bowls with a blood orange soy sauce. Crispy, lightly coated, naturally gluten-free, vegan baked tofu.

Crispy Baked Tofu Broccoli Bowls with Blood Orange Sauce | Crispy baked tofu and roasted broccoli bowls with a blood orange soy sauce. Crispy, lightly coated, naturally gluten-free, vegan baked tofu.

Crispy Baked Tofu Broccoli Bowls with Blood Orange Sauce | Crispy baked tofu and roasted broccoli bowls with a blood orange soy sauce. Crispy, lightly coated, naturally gluten-free, vegan baked tofu.

Crispy Baked Tofu Broccoli Bowls with Blood Orange Sauce | Crispy baked tofu and roasted broccoli bowls with a blood orange soy sauce. Crispy, lightly coated, naturally gluten-free, vegan baked tofu.

Crispy Baked Tofu Broccoli Bowl with Blood Orange Sauce

This dish requires some planning ahead and prep time to prepare the tofu properly. Be sure to read through the instructions before you begin.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 - 4

Ingredients

  • 1 package extra firm organic tofu
  • 1 large head broccoli cut into florets
  • 4 tablespoon olive oil divided
  • 4 tablespoons low-sodium tamari divided
  • 1 teaspoon garlic powder
  • 1 tablespoon cornstarch or arrowroot powder
  • 2 tablespoons blood orange juice {or any orange juice}
  • 2 teaspoons sriracha
  • 1/4 cup green onion thinly sliced
  • 1/4 cup unsalted peanuts
  • red pepper flakes optional
  • fresh cilantro optional

Instructions

  • Preheat the oven to 400 degrees.
  • Remove the tofu from its packaging and set it on a large dinner plate, then set a small plate on top of the tofu and weigh it down with something heavy, like a large can of tomatoes. Allow the tofu to sit 10 minutes and discard the liquid that has collected at the bottom, flip it over and repeat. 
  • The tofu is now pressed and prepped. Cut it into 1-inch cubes. In a large mixing bowl whisk together 1 tablespoon olive oil, 2 tablespoons tamari and garlic powder. Marinate the tofu in the mixture until all of the liquid is almost all absorbed, this should take just a few minutes. Sprinkle with cornstarch and toss lightly.
  • Line two baking sheets with parchment paper and spray them lightly with the olive oil spray. Distribute the tofu on one and the broccoli on the other. Sprinkle the broccoli with sea salt and a touch more olive oil. Pop them both in the oven, the tofu on the rack nearest the bottom and the broccoli on the top. Roast for 25 - 30 minutes, and flipping the tofu and broccoli halfway through. The tofu should be golden brown and crispy on both sides and the broccoli should be bright green and just starting to brown.
  • Meanwhile whisk together the remaining 2 tablespoons olive oil, 1 tablespoon tamari, orange juice and sriracha. 
  • To assemble, divide the tofu and broccoli into bowls, drizzle on the blood orange sauce and top with green onions, peanuts and red pepper flakes and cilantro if you desire. 

Notes

 

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This post is sponsored by Winona Pure; all opinions are my own.

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Madeleine

Wednesday 24th of March 2021

I just made this tonight and it was so good! I accompanied it with black rice and added a few drops of orange extract plus two tablespoons of nutritional yeast to the sauce (as thickener). I do wish I hadn't forgotten to cornstarch my tofu, but it was wonderful regardless. Thanks for the great recipe!

Jill Boyer

Monday 27th of July 2020

Thanks for all of your great recipes. Would low-sodium soy sauce be an okay substitute for tamari?

Sher

Tuesday 10th of November 2020

Absolutely!

Little Cooking Tips

Thursday 10th of March 2016

We came here after reading about this in feedmephoebe.com, excellent dish Sherrie! We added some slightly fried haloumi on top. And we really loved what you did with the blood orange soy sauce! Excellent recipe.

Sherrie

Thursday 10th of March 2016

I'm so glad you liked the recipe + so glad you found me via Phoebe! She's a gem.

susan

Wednesday 10th of February 2016

When you say to flip both trays halfway through, do you mean to switch the trays in the oven or to flip the tofu and broccoli? Also, for some reason, Sriracha gives me a stomach ache. Can I use hot sauce, instead? Would I use the same amount?

Sherrie

Tuesday 1st of March 2016

Hi Susan - I mean to flip the tofu and broccoli on their own respective trays. You can simply omit the Sriracha or use whatever hot sauce you prefer. Hope this helps!

Sunie F.

Thursday 21st of January 2016

Hi, I like the sunflower oil due to the higher smoke point as I roast veggies each week. My new love to roast is radishes.I've fed them to people who didn't like radishes and they thought they were little red potatoes due to color and taste. Just love it.

Comments are closed.