45 minutes
A hearty and healthy vegan dish featuring roasted tofu and broccoli rabe seasoned with garlic, lemon, and a hint of spice.
Extra-Firm Tofu, cut into ¾-inch slabs and patted dry
0 oz
Garlic Clove, grated or minced
each
teaspoons
teaspoons
0.25 fluid ounces
teaspoons
Coriander Seeds, optional, crushed
teaspoons
Broccoli Rabe, trimmed
0 oz
Red Chile Flakes, optional
pinches
Lemon Zest, finely grated
0 half-lemon
1. Preheat Oven and Prepare Baking Sheet
Begin by preheating your oven to a toasty 450°F. As your oven warms up, prepare a rimmed baking sheet by lightly coating it with oil.
2. Season and Roast Tofu
Next, take the extra-firm tofu and slice each package into ¾-inch slabs. Pat the slices dry with paper towels to remove excess moisture. Arrange the tofu slabs neatly on the prepared baking sheet, and season them with a light sprinkle of kosher salt.
3. Prepare Tofu Marinade
In a small bowl, whisk together half of the garlic, the fish sauce, lemon juice, and ¼ cup of the olive oil. Brush the tofu slabs generously with half of this mixture.
4. Roast Tofu
Place the tofu in the oven and let it roast for about 20 minutes until golden.
5. Season Broccoli Rabe
While the tofu is roasting, prepare the broccoli rabe. If using, crush the coriander seeds. In a large bowl, toss the broccoli rabe with the remaining garlic, coriander seeds, ½ teaspoon of salt, chile flakes, and the remaining ¼ cup of olive oil.
6. Continue Roasting Tofu and Add Broccoli Rabe
Once the tofu has roasted for 20 minutes, flip each slice over and brush them with the remaining fish sauce mixture. Add the seasoned broccoli rabe to the baking sheet. Allow the tofu to roast for an additional 5 to 10 minutes and the broccoli rabe for 10 to 13 minutes.
7. Finish and Serve
Toss the roasted broccoli rabe with the finely grated lemon zest. Drizzle everything with a bit more olive oil if desired, and serve this vibrant and flavorful dish directly on top of the tofu.
Before roasting, make sure to press the tofu to remove excess moisture. This helps the tofu absorb more flavors and improves texture when roasted.
Roast the tofu at a high temperature and ensure there’s ample space between the cubes on the baking sheet to prevent steaming.
Cut the tofu into evenly-sized cubes to ensure uniform cooking and prevent some pieces from overcooking.
Marinate the tofu for at least an hour, or even overnight in the refrigerator to maximize flavor absorption.
Trim the ends and blanch the broccoli rabe in salted water, then transfer to an ice bath to preserve color and reduce bitterness.
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