Recipe for Roasted Broccoli with Tofu and Jalapenos

Roasted Broccoli with Tofu | Ingredient Spotlight | Cook Smarts by Jess Dang

This is the last recipe in our Ingredient Spotlight on broccoli this week, and I’ve saved the most common usage of broccoli in my kitchen for last. I love roasting vegetables, especially broccoli, which I know is not the most common preparation of broccoli. So many of us are used to seeing the overcooked mushy version of broccoli on our plates that we don’t realize that it can be crunchy, crispy, sweet even. That’s the goodness that can happen when vegetables are roasted. However, it would be too simple to tell you to just roast broccoli for this last segment (but you are more than welcome to). Instead I am sharing with you a quick weeknight recipe borrowed from one of my best friends that roasts broccoli, tofu, and jalapenos altogether. I make this dish almost weekly just because it’s a simple, tasty, and healthy meal to have on hand. I’ll roast off a sheet pan of it on Sundays, tupperware it, and eat it throughout the week.

I know that I might have lost some readers at broccoli and tofu a few sentences ago. Combining broccoli and tofu in one blog post might have been a risk but I just live life on the edge like that. Both are ingredients that people either love or hate, but I’m confident that the haters will come around if they find the right preparation. These ingredients are all tossed with a savory Asian marinade and then given a toasty roast in the oven. The result? Well, I’ll leave it to you to tell me.

Roasted Broccoli with Tofu and Jalapenos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetarian Entree
Serves: 4
Ingredients
  • Soy sauce – 2 tbs.
  • Rice vinegar – 2 tsp.
  • Crushed garlic – 2 tsp.
  • Toasted sesame oil (optional) – 1 tsp.
  • Olive / canola oil – 2 tbs.Ingredients for Roasted Broccoli and Tofu Marinade | Cook Smarts by Jess Dang
  • Broccoli, chopped into bite-sized pieces – 1 large head or 3 smaller crowns (P)
  • Super-firm, vacuum packed tofu, cubed – 1 lb. (P)
  • Jalapenos, sliced – 2 (P)
(P) – Can be prepped / made ahead of time
Make
  1. Preheat oven to 400 degrees
  2. Mix together soy sauce, rice vinegar, crushed garlic, toasted sesame oil, and olive or canola oil.
  3. Toss sauce with broccoli and tofu on a baking sheet. Spread ingredients out in one even layer and season with salt and pepper. Top with slice jalapenos and roast for 15 to 20 minutes
Serve with
  1. Traditionalist: A bowl of brown rice. I am loving the packets of microwaveable brown rice sold in your grocery store’s freezer aisles these days
  2. Asian burrito-fy: Combine with brown rice and your favorite salsa, and roll it all into a flour burrito
  3. Baked fish: Double the marinade and drizzle over fish, like tilapia. Bake with the vegetables or on a separate baking sheet. Same temperature but the fish will only need about 10 minutes
Substitutes and Supplements
  1. Scared to take the tofu plunge? Substitute another vegetarian protein like garbanzo beans
  2. Can’t handle the heat? Skip the jalapenos and toss in some garlic instead
  3. Not ready to build out your Asian pantry: Roast with just olive oil, salt, and pepper. Toss with a simple vinaigrette or a salsa verde for extra flavor after roasting

 

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Comments

  1. Jenn says

    This was seriously easy and packed a metric buttload of flavor. I even overcooked it and the broccoli just got tastier. I think I’ll try sriracha in the sauce next time since the mister doesn’t care for jalapenos. Will definitely make this again!

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