January Recipe: Baked Tofu and Broccoli on Rice
One block firm tofu (cut length-wise in 5-6 pieces)
2 cups Basmati rice
2 cups mixed greens
1 handful of sunflower sprouts
1 head broccoli (cut into smaller pieces)
Several pieces of fresh turmeric
10 diced olives (whatever kind you prefer)
1 cup shredded zucchini
4 -5 cloves diced garlic
1 teaspoon black pepper
1 teaspoon salt
Start the rice in your rice cooker or in a nonstick pot. When cooking the rice use 1.5 cups of water to 1 cup of rice. Add a pinch of salt and a tablespoon of olive oil.
Preheat oven to 350 degrees. Coat the bottom of a glass Pyrex dish with coconut oil and add the tofu. Cook for about 10 minutes (or until the top is browned) then flip the tofu and cook for another 10 minutes. Once both sides are browned pull the dish out of the oven add a tablespoon of tamari to each tofu piece while in the Pyrex dish. Allow the tamari to soak into the tofu. Flip the tofu once more and add more tamari so that both sides of tofu have soaked it in. You can then bake it for 5 more minutes so that the flavor is cooked in.
Saute broccoli in coconut oil for a few minutes before adding the turmeric, garlic, zucchini, olive and pepper. Turn the heat down a notch and mix for 5-10 minutes depending on your ideal texture.
Plate the baked tofu, rice, sauteed veggies and top with your mixed greens and a pinch or two of sprouts.