Meatless Monday Recipe-Breaded Broccoli and Tofu

Breaded Broccoli and Tofu
Vegan, 15 min

Now that broccoli is in season here in Colorado Springs, hit those farmer markets and try this recipe out! Bruce is not a fan of broccoli, and he had 3 servings of this.... I served this with Rosemary Roasted Potatoes that is located in the blog. It made a perfect light meal, and the tofu helped make the meal feel complete. Happy Cooking Everyone!

2 cups of broccoli, chopped
1 package of firm tofu, pressed (see notes) and cubed
3 Tablespoons earth balance
3 Tablespoons olive oil
2 cloves of garlic, chopped
1/2 cup of whole wheat bread crumbs (I used Italian seasoned and Panko)
1/3 cup ground cashews (I added garlic red bell pepper seasoning to it)
Salt and pepper to taste

Directions:

1: To press the tofu, place between 2 plates and place a can of beans on top. Continue to prep.

2: Clean the broccoli well and put them in boiling water for about 5 minutes to blanch them. Rinse and set aside.

3: In a large cast iron or sauté pan, melt half of the earth balance and half of the olive oil.

4: Add the chopped garlic and tofu. When tofu is golden add the broccoli.

5: When the broccoli is browned and "crispy", add the bread crumbs and the rest of the earth balance and olive oil.

6: At the last minute, add the cashew mixture until golden brown as well.

7: Add salt and pepper to taste, and serve!

Enjoy! They are really, really good.