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
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.