CRISPY BLACKENED TOFU OVER SAUTÉED RICED BROCCOLI

Updated: Jan 28

Who knew healthy eating could taste so good? This CRISPY BLACKENED TOFU OVER SAUTÉED RICED BROCCOLI is so packed with flavor, you’re going to want to make this over and over.


I was looking forward to sharing this recipe with you, because I think it’s different from a lot of recipes I share on this blog.

Most recipes I share, by coincidence and not by design, are vegan versions of recipes that traditionally are not. And, there’s nothing wrong with that. Nothing at all! I love those kinds of recipes!


But, this recipe highlights the natural flavors and goodness of vegetables. They are the star Of the show, and I don’t seek to hide them behind ‘traditional’ flavors.

And, like a lot of my recipes, this one is made with only fresh, un-processed ingredients.


Even though the blackening method is used in recipes with animal protein, this one doesn’t seek to emulate any of those flavors. But it does achieve to offer an easy and delicious way to prepare tofu. Believe me, when I say it’s easy, it really is! Yet the look and taste will impress anyone!


I eat tofu regularly, and I have to admit that this has turned into one of my favorite ways to prepare it. You’ll love it!  


The riced broccoli is a similar concept to the now famous cauliflower rice. But, this one yields a very different flavor and texture.

Plus, the ingredients in this recipe give it a different and unusual flavor that complements the blackened tofu rather well.

In my opinion, this is a dish that celebrates how wonderful plant-based cooking is, offering a combination of flavors that will make your meal an extraordinary culinary experience.

Best of all?  You don’t need to be a professional chef to make it!


Let’s get cooking!




CRISPY BLACKENED TOFU OVER SAUTÉED RICED BROCCOLI


WHAT YOU'LL NEED:

For the tofu:

  • 1 block extra firm tofu (pressed & drained)

  • 2 Tbsp Liquid Aminos

  • 1 Tbsp sesame oil


For the blackening spice blend:

  • 4 tsp paprika

  • 2 tsp black pepper

  • 2 tsp cornstarch

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1/2 tsp salt

  • 1/2 tsp dried oregano

  • 1/2 tsp dried thyme

  • 1/8 tsp cayenne pepper (optional)


For the riced broccoli:

  • 4 Cups broccoli (~2 large broccoli heads) processed until rice-like

  • 1 Tbsp avocado oil

  • 1 Tbsp minced garlic

  • 1 Tbsp Liquid Aminos

  • 1.5 tsp sesame oil

  • 1/2 tsp salt

  • 1/2 tsp grated fresh ginger (Pro Tip: freeze the ginger so it grates best!)

  • 1/2 Tbsp lime juice, more for serving

  • 2 green onions, chopped

  • 4 Tbsp chopped cilantro or parsley (or a mix of both)

  • Slivered almonds for serving

  • Salt & pepper to taste


HOW TO MAKE IT:

  1. Prepare the tofu by pressing it to eliminate excess water. To do so, wrap it in several sheets of paper towel and place it in between to plates with a lightweight object on top (like a cookbook). Allow to drain for at least 15 minutes.

  2. Once drained, cut the block in four rectangular pieces by cutting once along the long side (so you end up with two large slices) and then cut those in half so you end up with four equal-sized pieces.

  3. Place the tofu slices on a shallow plate and add the Liquid Aminos and sesame oil. The bottom side of all tofu slices should be sitting on the marinade. Allow the tofu to absorb the marinade for several minutes before flipping over to marinade on both sides.

  4. Begin to prepare the "rice" by processing the broccoli, placing the florets in a food processor and pulsing until it reaches a rice-sized chunk.

  5. Heat up a large skillet and add one tablespoon of avocado oil. Then, add the riced broccoli and the minced garlic. Sautée for a few minutes.

  6. Season the "rice" by adding the Liquid Aminos, sesame oil and salt. Sautée for another couple of minutes until it turns bright green and it's still quite crunchy, not too soft.

  7. Turn off the heat and grate the ginger over the "rice".

  8. Adjust seasoning to taste, adding more lime juice, salt and/or pepper. Add the chopped green onions, cilantro, parsley and slivered almonds. Set aside.

  9. Mix all the spices for blackening on a shallow dish. Make sure they are all well incorporated.

  10. In a skillet or frying pan, heat up the sesame oil over medium-high heat. You are looking for the pan to get really hot. This is important to achieve the blackening effect.

  11. While the pan heats up, place each piece of tofu on the spice blend and press lightly so that a thick spice layer forms on the bottom of the tofu slice. Flip over and repeat the process on the other side.

  12. Place each slice of tofu on the hot pan. This should make the oil sizzle immediately, and the bottom of the tofu slice should start to darken in color.

  13. Add all four slices to the pan and cook on medium-high heat for one to two minutes. Once the bottom has darkened, flip the tofu slices over to cook on the other side.

  14. Cook for one or two minutes more, until both sides are crispy and look blackened to perfection.

  15. Take the slices out of the pan and cut them in strips. Serve over the riced broccoli.

  16. Garnish with microgreens or sprouts, or add more green onions, almonds or grated vegan parmesan.

  17. Enjoy!

Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!

All images & content on this blog are protected. Please do not use images or content without prior consent or permission. If you want to share or repost this blog post, please include a link back to this original post and provide proper credit.

This post may contain affiliate links, which may or may not mean that I received some kind of compensation for doing so. Sometimes I just share links and products that I love. Rest assured, I will never recommend anything that I don’t use or like myself.

517 views0 comments

Recent Posts

See All