Crispy Baked Tofu Broccoli Bowl with Blood Orange Sauce

Vegan, and natural gluten-free crispy 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.

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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 minutes

Cook Time 30 minutes minutes

Total Time 50 minutes 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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