Hoisin Tofu with Broccoli and Chickpeas
Ingredients
- 1 block extra firm tofu, cubed
- 1 220g pack tenderstem broccoli
- 1 can chickpeas
- 1 package fresh spinach
- 1 jar pre-made Hoisin sauce
- Fresh red chili, finely sliced
- Fresh coriander (cilantro), a handful
- 1 TBSP ‘pork’ seasoning (any onion/sage based blend)
- ½ tsp granulated garlic
- ½ tsp granulated onion
- ½ tsp salt
- ½ tsp black pepper
- Oil
Instructions
Preheat the Oven:
- Preheat the oven to 400ºF/200ºC.
Prepare the Broccoli:
- Place broccoli in a bowl.
- Coat with a little oil.
- Toss in granulated garlic, granulated onion, salt, and pepper until thoroughly seasoned.
- Lay broccoli on a parchment paper lined baking sheet, trying to arrange neatly.
Prepare the Tofu:
- Cut block of tofu into cubes (cut half twice lengthways, then into thirds).
- Place tofu in the broccoli seasoned bowl.
- Coat in a little oil.
- Toss in the ‘pork’ seasoning (about 1 TBSP).
Sear the Tofu and Broccoli:
- Get a cast iron pan rippin’ hot.
- Add a little oil in the hot cast iron pan.
- Sear tofu cubes (on outer edges of the pan where the heat is) on both sides.
- Turn the tofu and add broccoli to the center of the pan.
Combine Ingredients:
- When seared on both sides, remove tofu and place in bowl with chickpeas and Hoisin sauce.
- Stir gently to coat.
- Add spinach to pan with broccoli, turn gently to wilt slightly.
Bake:
- Place tofu, chickpeas, and hoisin sauce mixture on the parchment paper lined baking sheet, alongside the broccoli and spinach.
- Cook for 10 minutes.
Plate and Garnish:
- Remove from oven.
- Plate up and top with fresh chili and coriander.
Enjoy!
Video Description
We're setting the timer and doing this vegan tofu recipe in REAL-TIME to show you just how quick and simple vegan cooking can be! No cut-aways or editing tricks in this one...just the actual pace and timing of preparing a fantastic plant-based meal with basic ingredients in less than 20 minutes. Beyond the delicious Hoisin flavors of this recipe, the pan-seared tofu (loaded with protein) is a technique you can use time and time again! This hoisin tofu makes fantastic lunch prep or dinner! Sorted.
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HOISIN TOFU
Serves: 2
Prep time: 10 min
Cooking time: 10 min
Total time: 20 min
Ingredients:
1 block tofu (extra firm), cubed
1 220g pack tenderstem broccoli
1 can chickpeas
1 package fresh spinach
1 jar pre-made Hoisin sauce
Fresh red chili, finely sliced
Fresh coriander (cilantro), a handful
1 TBSP ‘pork’ seasoning (any onion/sage based blend)
½ tsp granulated garlic
½ tsp granulated onion
½ tsp salt
½ tsp black pepper
Oil
Directions:
Preheat the oven to 400ºF/200ºC
Get a cast iron pan rippin’ hot.
Place broccoli in a bowl and coat with a little oil, then toss in granulated garlic, granulated onion, salt and pepper until thoroughly seasoned. Lay broccoli on a parchment paper lined baking sheet.
Cut block of tofu into cubes (cut half twice lengthways, then into thirds). Place tofu in the broccoli seasoned bowl, coat in a little oil and toss in the ‘pork’ seasoning.
Add a little oil in the hot cast oil pan and sear tofu cubes (on outer edges of the pan where the heat is) on both sides. Turn the tofu and add broccoli to the centre of the pan.
When seared on both sides, remove tofu and place in bowl with chickpeas and Hoisin sauce - stir gently to coat. Add spinach to pan with broccoli, turn gently.
Place tofu, chickpeas and hoisin sauce mixture on the parchment paper lined baking sheet, alongside the broccoli and spinach. Cook for 10 minutes.
Remove from oven.
Plate up and top with fresh chili and coriander.
Enjoy!
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Video by Ira Chute (@irachute) | https://www.highway93.com
Original Music by Gabriel Naïm Amor (@amorsonic) | http://www.naimamor.com
#wickedkitchen #wickedhealthy