- 1 Head of Broccoli
- 1 Block of Extra Firm Tofu (Tofu Press)
- 2 Tbsp Olive Oil -divided (Olive Oil Dispenser)
- 1 Tsp Onion Salt
- 1 Tsp Garlic Powder
- ½ Tsp Cayenne Pepper
- ¼ Medium Onion Chopped
- 2 Cloves Garlic Diced
- Season with Salt & Pepper
For the Maple Miso Glaze
- 1 Tbsp Reduced Sodium Miso
- 2 Tbsp Reduced Sodium Soy Sauce (alternatively you could use Tamari, or Coconut Aminos)
- 1 Tbsp Maple Syrup
Use tofu press to press tofu for 15 min (press to desired firmness – I prefer about half of the height of the tofu block which allows enough water to drain out to get it crispy when added to the pan).
Preheat oven to 350 degrees. Chop up broccoli florets into bite size pieces and place on a baking sheet. Coat with 1 Tbsp of the Olive Oil. Season with Garlic Powder, Onion Salt, Cayenne Pepper. Place in oven and allow to cook for 15 minutes (I like it super crispy, you can remove earlier if desired).
Heat 1 Tbsp of Olive Oil in medium cast iron skillet. You can test the heat of the oil in the pan with a small splash of water. Chop up ¼ of a medium onion and 2 cloves of garlic. Add the onion to the pan and allow to saute until golden (about 1 minute). Add the garlic to the pan and allow to saute for 30 seconds (do not let it burn). Tear the tofu into bite size pieces to get a more interesting texture (it will actually look like chicken!) and add to the skillet. Mix occasionally while allowing to cook for an additional 15 minutes.
While everything is cooking, mix the miso, soy sauce and maple syrup together in a small bowl.
Remove broccoli from the oven and add to skillet with the tofu, onion and garlic. Add glaze and stir to combine.