Baked Broccoli Tofu Bowls with Orange Ginger Dressing
Servings: 4 large bowls
Ingredients
- 16 ounces extra firm tofu pressed*
- 4 cups broccoli florets
- 1 small head green cabbage thinly sliced (approx. 5 cups)
- 2 cups shredded carrots
- 6 green onions diced
- Orange Ginger Dressing
- juice and zest of 2 large oranges
- 3 inches fresh ginger approx. 3 tablespoons minced
- 4 garlic cloves approx. 2 tablespoons minced
- 4 tablespoons tamari low sodium, if necessary or preferred
- 2 tablespoons rice wine vinegar or orange vinegar
- 2 tablespoons olive oil
- additional tamari and orange vinegar for topping/to taste optional
Instructions
- After the tofu has been pressed of excess water, dice it into 1” inch squares and then transfer to a large shallow bowl.
- Prepare the dressing by stirring all of the ingredients together (or you can avoid mincing the garlic and ginger by placing everything into a food processor and blending) until smooth. Reserve 1/2 cup of the dressing for later then pour the remaining portions into the bowl with the tofu. Stir until the tofu is evenly coated then cover the bowl with plastic wrap or tinfoil and refrigerate for at least 30 minutes, or up to 24 hours.
- When you’re ready to eat, preheat the oven to 400°F and line a baking sheet with parchment paper (or greased tinfoil). Transfer the tofu to the baking sheet and bake in the oven for 12 minutes on each side.
- Next toss the broccoli with one tablespoon high heat oil then place in the oven with the tofu and cook for 15-20 minutes, until light brown on the edges.
- Meanwhile prepare the bowls by layering the cabbage and carrots in the bottom of 4 separate dishes and topping with 1/2 of the remaining dressing.
- Once the tofu and broccoli are done cooking, distribute them into each of the bowls. Finish off with remaining dressing and top with green onions, additional tamari (to taste) and orange vinegar (optional). Serve immediately and store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
*To press tofu, place between two kitchen towels or multiple paper towels and then lay a heavy book on top. Allow it to press for 1-2 hours or you can use an actual tofu press to remove excess water.
Time does not include pressing tofu or marinating it as both will vary depending on method. I prefer to prepare the tofu and the dressing the day before to save time and let the tofu marinate overnight in the refrigerator.