About
These flavorful broccoli steaks are topped with pan fried curried tofu and onion, then baked until tender and caramelized.
These make a great lunch option served with salad or curried slaw, or a dinner with coconut cauliflower rice.
Ingredients
- 3 ½ ounce tofu
- 1 ½ tablespoon olive oil
- 1 teaspoon curry powder
- ½ teaspoon cumin, seed
- ⅓ medium – stalk – 7 1/2" to 8" long broccoli
- ¼ medium – 2 1/2" diameter red onion
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Slice the broccoli into 2 ‘steaks’, roughly a half inch thick. Add the broccoli steaks to a pan of boiling water and simmer for 4-5 minutes until tender. Remove the broccoli from the pan and pat dry.
- Whilst the broccoli is cooking, heat one tablespoon of olive oil in a skillet over a low/medium heat. Thinly slice the onions and add to the pan along with the cumin seeds. Cook gently for a minute or two until the onions are tender.
- Preheat the oven to 400 degrees Fahrenheit.
- Dice the tofu into half inch chunks and add to the pan, along with the curry powder and remaining oil. Stir well to combine. Increase the heat a little and cook for 4-5 minutes to brown the tofu.
- Divide the tofu and onion between the two broccoli steaks, drizzling over any remaining curry oils from the pan.
- Arrange the broccoli steaks on an oven tray and bake 10-12 minutes until the tofu and onions are golden and starting to crisp.
Nutrition Facts
- Servings: 2
- Calories: 141.9kcal/593.8kJ (per serving)
- Fat: 11.9g (per serving)
- Carbs: 5.5g (per serving)
- Protein: 4.5g (per serving)
