Broccoli Steaks with Tofu Fries
Tofu cut into strips and fried in the oven then served with a spicy Sriracha Mayonnaise dipping sauce served along side seasoned broccoli steaks.
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Ingredients
- For the broccoli and tofu:
- 1 14 oz. package extra firm tofu, drained
- 1 lb. broccoli crowns
- 1/4 c. water
- 2 teaspoons salt divided
- 1/4 c. cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon pepper
- 3 Tablespoons canola oil
- 2 Tablespoons soy sauce
- 1 teaspoon lemon pepper
For the Sriracha Mayonnaise:
- 1/4 c. mayonnaise or vegan mayonnaise if you want the dish to be vegan
- 1 teaspoon Sriracha
- 1 garlic clove minced
- 1 teaspoon black pepper
Instructions
- Place the tofu in a tofu press. Press the water out of the tofu. This will take about 20 minutes.
- Place a jelly roll pan in the oven. Preheat the oven to 500 degrees.
- Cut the tofu into 5 pieces. Cut each piece into 5 thin strips. Sprinkle with half the salt.
- Place the cornstarch, garlic powder, onion powder, paprika, and pepper in a dish. Mix well.
- Dredge the tofu through the cornstarch mixture, gently shaking off the excess.
- Remove the pan from the oven and pour the canola oil in the pan, tilting to coat the pan. Place the tofu fries in the pan. Bake at 500 degrees for 10 minutes.
- Cut the broccoli into 1 inch thick strips. Place in a bowl with the water and heat in the microwave for 3 minutes.
- Remove the pan from the oven and turn the tofu fries over, pushing them to one side. Place the broccoli steaks on the other side of the pan. Sprinkle with soy sauce, lemon pepper, and remaining salt.
- Bake for 10 minutes. Remove from oven and flip the broccoli over. Bake for an additional 5 minutes.
- Meanwhile, combine all ingredients for the Sriracha Mayonnaise. Set aside.
- Serve tofu fries with the Sriracha Mayonnaise and broccoli steaks.
Notes
Adapted from Cooking Light January/February 2015