Roasted Chile Lime Tofu Bowls (Serves 4)
Here's a starting point for the dinnertime bowl strategy: Combine a cooked grain, plant protein, sauce, seasonal vegetables and topping. This variation is based on tofu, roasted with broccoli and a tart, spicy dressing.
400g block extra-firm tofu
2 teaspoons freshly grated lime zest plus 2 tablespoons lime juice (from 1 lime), or more juice as needed
2 tablespoons grapeseed or other neutral oil, or more as needed
1/2 teaspoon granulated garlic (garlic powder)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fine sea salt, plus more as needed
1/4 teaspoon freshly ground black pepper
About 170g broccoli florets (about (3 cups)
1/4 cup lightly packed chopped fresh basil leaves, plus a few small whole leaves, for garnish
2 cups cooked brown rice, warmed
1/2 cup fresh sunflower sprouts (may substitute another sprout of your choice)
1/4 cup raw, hulled, unsalted sunflower seeds, toasted
Preheat the oven to 200 degrees. Line a baking sheet with parchment paper.
Drain the tofu of its packing liquid and pat dry with a kitchen towel. Cut the tofu into 2,5cm cubes.
Whisk together the lime zest and juice, oil, garlic powder, crushed red pepper flakes, salt and pepper in a medium bowl. Taste, and add more salt, as needed. Gently toss the tofu in the dressing. Transfer the coated tofu cubes to the baking sheet, gently shaking off as much of the marinade as possible back into the bowl.
Roast (middle rack) for 15 minutes, until the tofu is lightly browned on the bottom.
Remove from the oven and gently flip the cubes over. Toss the broccoli florets in the dressing/marinade, then arrange them on the same the baking sheet with the tofu.
Roast for 10 to 15 minutes, until all the edges are lightly browned. Taste, and sprinkle with a little salt, as needed.
Whisk the chopped basil into the remaining marinade to form a dressing. If it is too thick, add a little water, more lime juice and/or more oil to thin it out.
Serve the roasted tofu and broccoli hot over bowls of brown rice. Add the sprouts, toasted sunflower seeds and drizzles of the basil-flecked dressing. Garnish with basil leaves if desired.
Adapted from "The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons," by Laura Wright
The Washington Post