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.
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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
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