Vegan Garlic Tofu with Broccoli Rabe: The Ultimate Comfort Food

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is richer in protein and fiber.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is often less expensive.

Press tofu for 15 minutes to remove excess moisture.

Cut tofu in half and then into thirds.

Season one side of the tofu with mushroom powder, pressing it in.

Drizzle black vinegar over the tofu and let it marinate.

Bake the tofu in the oven at 400 degrees for 15 minutes.

Mash garlic confit and season with a pinch of salt, leaving some chunks.

Spread the garlic confit on top of the roasted tofu and set aside.

Trim the bottom off the broccoli rabe and prepare to blanch it.

Boil water with salt and cook the broccoli rabe for about 1 minute to blanch it.

Transfer the broccoli rabe to an ice bath to stop the cooking process.

Gently squeeze out excess water from the blanched broccoli rabe and place it on a sheet pan with paper towels.

Thinly slice 4-5 large cloves of garlic for the sauce.

Heat oil in a pan over medium-high heat and lightly fry the garlic until golden.

Remove the garlic from the oil to prevent burning.

Preheat the oven to 450 degrees to char the tomatoes.

Add cherry tomatoes to the pan with salt and roast in the oven until blistered and soft.

Combine the roasted tomatoes with the garlic in the pan and stir.

Add the blanched broccoli rabe to the pan and season lightly.

Pour in 1/2 cup of vegetable stock and drizzle with olive oil.

Reduce the oven temperature to 400 degrees and return the pan to the oven to braise until tender and most liquid evaporates.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens