RECIPE: Auntie Biz's Roasted Tofu-Broccoli Medley
by Elizabeth Anne Randolph
4 cups (32 oz. pkg.) Broccoli Florets
1 red pepper, seeded and thinly sliced
1 orange pepper, seeded and thinly sliced
1 green pepper, seeded and thinly sliced
4 plum tomatoes, quartered
2 12 oz. pkgs. firm tofu
1/8 cup (1 oz.) olive oil
1/8 cup (1 oz.) soy sauce (tamari)
2 tsp. dried Italian herbs
2 tsp. celery salt
1/4 tsp. ground pepper
pinch of salt
1 whole head of garlic, cloves separated, peeled, and chopped
1 tbsp. olive oil
Preheat oven to 400 degrees.
Steam broccoli 2 minutes.
Chill broccoli 2 minutes (in bowl of ice water).
Drain broccoli and dry on paper towels.
In very large bowl, place broccoli, peppers, 1/8 cup olive oil, soy sauce, Italian herbs, celery salt, salt and ground pepper. Toss to combine. Place vegetables in a glass baking dish 9" by 13" (23 cm x 33 cm). Toss garlic and 1 tbsp. olive oil into glass square baking dish 8" X 8" or glass pie plate 9 1/2" (23cm) and stir to coat garlic. Place each dish on separate racks and roast 10 minutes. Broccoli should be tender but firm and garlic, golden and tender. Remove both dishes from oven. Set garlic aside. Add tofu to broccoli pan. Toss lightly. Add tomato quarters. Roast an additional 4 minutes or until tomatoes have softened. Remove vegetables from oven and add garlic. Toss lightly. Serves 6.
4 cups (32 oz. pkg.) Broccoli Florets
1 red pepper, seeded and thinly sliced
1 orange pepper, seeded and thinly sliced
1 green pepper, seeded and thinly sliced
4 plum tomatoes, quartered
2 12 oz. pkgs. firm tofu
1/8 cup (1 oz.) olive oil
1/8 cup (1 oz.) soy sauce (tamari)
2 tsp. dried Italian herbs
2 tsp. celery salt
1/4 tsp. ground pepper
pinch of salt
1 whole head of garlic, cloves separated, peeled, and chopped
1 tbsp. olive oil
Preheat oven to 400 degrees.
Steam broccoli 2 minutes.
Chill broccoli 2 minutes (in bowl of ice water).
Drain broccoli and dry on paper towels.
In very large bowl, place broccoli, peppers, 1/8 cup olive oil, soy sauce, Italian herbs, celery salt, salt and ground pepper. Toss to combine. Place vegetables in a glass baking dish 9" by 13" (23 cm x 33 cm). Toss garlic and 1 tbsp. olive oil into glass square baking dish 8" X 8" or glass pie plate 9 1/2" (23cm) and stir to coat garlic. Place each dish on separate racks and roast 10 minutes. Broccoli should be tender but firm and garlic, golden and tender. Remove both dishes from oven. Set garlic aside. Add tofu to broccoli pan. Toss lightly. Add tomato quarters. Roast an additional 4 minutes or until tomatoes have softened. Remove vegetables from oven and add garlic. Toss lightly. Serves 6.
posted by Elizabeth Van Cleve Randolph | 2:33 PM
1 Comments:
When you do tofu right Arlen, it takes on the flavor of the food. I never eat it straight from the package. I like it cooked where it's part of a sauce. I usually make this dish without the tofu as a side vegetable dish. I added the tofu recently to make it a full meal in itself. 2 oz. of tofu can also substitute for 1 egg in cake or muffin recipe.
Post a Comment
<< Home