This is another vegetarian favorite of mine, I use bunches of fresh herbs from my garden but dried can be used and vegan parm can be used to make it completely vegan. Here’s how I do it:
Ingredients
1 large bunch broccoli, cut into florets and steamed till slightly tender
1 package super firm tofu cubed and blotted dry with paper towels
4-5 cloves of garlic chopped fine
1 chili pepper chopped or crushed red pepper, about 1tsp
Bunches of fresh parsley, basil and marjoram or a good dried blend
2-3 tsp cornstarch
1/2 cup Parmesan cheese
In a bowl add the corn starch, Parmesan cheese, a pinch of salt and some black pepper and toss the tofu till it’s fully coated. Add some oil to a skillet and fry the tofu for several minutes on each side till golden and crisp, remove and set aside. Add a bit more oil to the skillet and add the chopped chili pepper or crushed red pepper and garlic and sauté for 3 mins, add a pinch of salt. Add the steamed broccoli florets and simmer with the garlic oil then add the chopped or dried herbs and continue to simmer for 2-3 more minutes. At the end add the crusted tofu and toss quickly on high heat to incorporate, don’t over cook or it will lose its crispness. Drizzle a little more olive oil on top and serve on its own or over pasta or grain of choice.
