• llubrano

Broccoli and Bok Choy with Herb Crusted Tofu

I’m doing a bit of Italian and Asian fusion with this dish, experimentation is always a gamble but it came out super tasty, give it a try! Here’s how I do i:


1 head broccoli cut into florets

6 small heads of bok Choy stems cut off and quartered

1 block super firm tofu cut into cubes and pressed dry with paper towels

4 cloves garlic chopped

pinch of red pepper flakes

1 tsp paprika

chopped fresh herbs 4-6 tbs I used marjoram and basil

grated Parmesan cheese (optional)

In a large skillet add some water then add the broccoli and bok Choy cover with lid and steam till veggies are fork tender, drain and set aside. Add a few tbs of olive oil to the skillet heat up then add the tofu and cook 3-5 mins on each side till golden and crisp, sprinkle salt and ground paprika on tofu as it‘s cooking. Remove from skillet set aside. Add a little more oil then add the garlic and chili flakes simmer 2 mins then add the veggies and simmer 8-10 mins stirring often, add salt to taste. Add the fresh herbs continue to simmer then add the tofu back to the skillet continue to simmer till everything is piping hot serve in bowls with a sprinkle of Parmesan cheese on top. Can also be served over pasta or your grain of choice.

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