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Sticky Sweet Tofu Cashew Broccoli Bowl

Sticky Sweet Tofu Bowl

My Sticky Sweet Tofu Cashew Broccoli Bowl combines flavorful tofu triangles, candied cashews, whole wheat couscous and everyone’s favorite vegetable: broccoli. This healthy-delicious bowl of vegetarian goodness is perfect for a romantic dinner for two, a quickie ‘leftovers’ lunch or even a hearty family meal. Simple to make, you can have this “one bowl wonder” meal on the table in under thirty minutes..

Some people simply don’t like tofu. But I always tell them to try cooking it a few different ways before fully judging it. Yes, mushy, floppy, flavorless tofu is quite unappealing. But this tofu is flavor-marinated, crispy black-charred edges with sticky sweet flavor – an inside that is tender and has a hearty, velvety bite to it. Thick and lively – bold and cravable. A little anxious about your tofu skills? Grab some tofu cooking tips here.

I love couscous because it cooks up so quickly, yet has a fine, rice-like texture that pairs well with hearty ingredients like broccoli, nuts and tofu steaks.

Sticky Sweet Tofu Cashew Broccoli Bowl
serves 4, vegan

Tofu:
1 lb firm or silken tofu, sliced into thick triangles
1 1/2 Tbsp safflower oil
1 Tbsp tamari
1 Tbsp agave or maple syrup
2 Tbsp mandarin orange juice + pinch of zest
1 tsp liquid smoke
fine black pepper
1/2 tsp garlic powder

Broccoli:
2 cups broccoli florets
2 tsp safflower oil
1/4 cup veggie broth
2 Tbsp nutritional yeast (optional for cheezy flavor)

Couscous:
2 cups dried whole wheat couscous
1 cup water
1 cup veggie broth
2 Tbsp extra virgin olive oil
1/4 tsp salt
1/3 cup golden raisins (optional)

1 cup raw cashews

garnish: mandarin or clementine orange slices

To Make:

1. First prepare the couscous. Add the liquid, oil and salt to a large soup pot. Bring to a boil. Add in the couscous. Cover with lids. Let boil for about a minute – them turn off the heat. Let stand (with lid still on) for at least five minutes. Remove lid, fluff with fork and set aside. Fold in optional golden raisins as well.

2. For the tofu, drain and press dry with a thick handful of paper towels. Slice into triangles. Soak in a bath or all the ingredients – except the oil. To a skillet, add the oil. Turn to high heat. When the oil is hot, add the marinating tofu cubes. They should sizzle loudly upon adding to pan. Add in the remaining liquid from the soaking bowl. Allow to cook on each side for about a minute – you want blackened edges. Grab some tofu cooking tips here.

3. Just as the tofu is finishing cooking, add in the cashews and another tsp of maple or agave syrup. Allow them to get sticky and coated in the pan liquid. This should only take about a minute. Remove the tofu and cashews from the skillet and set on side plate.

4. With the pan still hot, add in the broccoli. Char the edges a bit. then add in the remaining liquid and cover with a lid. Allow to steam for about 2 minutes. Remove lid and turn off heat. Transfer the broccoli to a separate bowl.

5. Make your bowls! Add some couscous. Then tofu and cashews over top. A few broccoli florets around the edges and some mandarin slices as garnish and for color. Serve warm.

Try another vegan mean: Sticky Blackened Tempeh with Chard and artichokes

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