Crispy Tofu Broccoli Bowl

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein, while chickpeas are budget-friendly and still nutritious.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective alternative.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor at a lower cost.

broccoli

🥗Healthier: broccolini

💰Cheaper: frozen broccoli

Broccolini is a fresher option, while frozen broccoli is often more affordable.

Preheat the oven to 400 degrees Fahrenheit.

Line a sheet pan with parchment paper for the tofu.

Chop 1 pound of broccoli coarsely, including the stems.

Pulse the chopped broccoli in a food processor until it reaches a small piece texture, but not pureed.

Set the pulsed broccoli aside.

Cut the 1 pound of tofu into about four pieces.

Place the tofu on a kitchen towel and wrap it up to remove excess moisture.

Weigh down the wrapped tofu with a pan and some cans to help drain the water for at least 15 minutes.

Prepare the sweet and sour sauce using active fiber complex tropical twist flavor and vinegar.

Combine the sweet and sour sauce ingredients and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens