Broccoli Steaks & Crispy Tofu

🥘 Ingredients

• extra-firm tofu 1
• dried oregano 1 tsp
• garlic powder 1 tsp
• onion powder 1 tsp
• red pepper flakes ½ tsp
• kosher salt 1 tsp
• Freshly
• nutritional yeast 1 tbsp
• Roasted Red Pepper Sauce ½ cup
• arrowroot powder or potato starch 2 tbsp
• panko breadcrumbs 2 tbsp
• medium broccoli heads 2
• Kosher
• extra virgin olive oil 5 tbsp
• Lemony Crunch ½ cup
• flat-leaf parsley 1 handful
• Flaky
• medium lemons ½
• For serving: Crusty bread to serve 4

Tofu Chunks (Pressed)

1. 1

   Prepare: extra-firm tofu .
2. 2

   Wrap the tofu in a thin dish towel and weigh down with your heaviest cookbook (or a heavy skillet weighed down with a few cans of beans; or use a tofu press). Press for 10-15 minutes .
3. 3

   Gently tear the tofu into chunks, about 1-inch (2.5 cm) pieces. Spread the tofu chunks out on a cutting board and pat down with a clean dish towel to remove even more water.
4. 4

   Refrigerate for up to 5 days.

Tofu Nugget Spices

1. 1

   Prepare: dried oregano , garlic powder , onion powder , red pepper flakes , kosher salt , Freshly cracked black pepper to taste, nutritional yeast .
2. 2

   Add all the ingredients to a small ziploc bag, seal, and shake to combine. Or, add all the ingredients to a small bowl, stir well, and transfer to an airtight container.
3. 3

   Label and store on the counter or in your pantry for up to 6 months.
4. 4

   Gather: Roasted Red Pepper Sauce . For the crispy tofu: Tofu Chunks (from 1 12- to 16-ounce / 340 to 450g block) (from meal prep), Tofu Nugget Spices ( timer 1/2 tbsp) (from meal prep), arrowroot powder or potato starch , panko breadcrumbs . For the broccoli steaks: medium broccoli heads , Kosher salt and freshly cracked black pepper, extra virgin olive oil , Lemony Crunch , flat-leaf parsley , Flaky sea salt, medium lemons , For serving: Crusty bread to serve .
5. 5

   Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat to 425°F / 220ºC.
6. 6

   Take the Roasted Red Pepper Sauce out of the fridge.
7. 7

   Once the oven has heated for timer minutes, add a sheet pan to the oven to heat for 10 minutes .
8. 8

   Meanwhile, transfer the Tofu Chunks to a large bowl. Pat dry any excess moisture, then use a spoonula to toss with 2 tbsp of olive oil. Add the Tofu Nugget Spices and toss again to coat. Add the arrowroot powder and panko, and toss gently to coat. Some tofu will crumble, but they’ll turn into crispy tofu breadcrumbs! Spread the tofu out on a rimmed sheet pan lined with parchment paper.
9. 9

   Add the broccoli steaks to the large bowl. Drizzle with 3 tbsp olive oil, 1 tsp kosher salt, and lots of pepper. Toss to coat well.
10. 10

    Using oven mitts, remove the hot pan from the oven and carefully arrange the broccoli in a single layer. Add loose florets to empty spaces in the pan. Transfer the broccoli to the bottom rack and the tofu to the top rack. Roast for 15 minutes , then rotate the pans by 180º for even heating, but you shouldn't need to flip. Return the pans to the oven. The broccoli will likely need 10 more minutes, or until tender and charred in spots, and the tofu 12 to 15 more minutes, or until golden brown and crisp.
11. 11

    While everything roasts, prepare your side salad (if you’re making one) and toast your bread using your preferred method.
12. 12

    Assemble: Schmear a generous amount ( timer heaping tablespoons) of Roasted Red Pepper Sauce on each plate. Divide the broccoli and Crispy Tofu on top. Sprinkle Lemony Crunch on each ( timer tablespoons) and garnish with parsley. Add a pinch of flaky sea salt and a squeeze of lemon juice, as desired. Serve with toasted bread and your side salad, if you made one.