Vegan Baked Breaded Broccoli and Pan Fried Chipotle Tofu create a dynamic and flavorful duo, with crispy broccoli florets providing a satisfying crunch alongside the smoky heat of chipotle-infused tofu. The baked broccoli, coated in a golden, seasoned breading, complements the spiced tofu for a deliciously balanced plant-based meal. This cruelty-free combination highlights the versatility of tofu and broccoli, delivering a wholesome and savory dish with contrasting textures and bold flavors.
Ingredients:
Tofu:
- 2 T of tomato paste.
- 1/2 cup of tomato sauce or chipotle sauce.
- 1/4 of sushi seasoning or rice vinegar.
- Add 2 T of chipotle spice to the bowl.
- 2 T of soy sauce or liquid amino.
- 2 T of maple syrup.
- 2 T of garlic paste.
- 1 T of ginger paste.
- A pinch of salt.
- 1/4 cup of tapioca powder.
- 1 tsp of salt.
Broccoli Bites:
- Cut one broccoli into florets. Keep the stalk for soup or to munch on.
- Toss the florets with a bowl of 1/2 cup of tapioca flour, salt to taste, 1 tsp of garlic powder and 1 tsp of onion powder, 2 T of nourishing yeast, 2 T of olive oil and 1 cup of plant based milk.
- Let the florets sit and marinate.
- In a separate bowl toss 1 cup of Panko bread crumbs with a bit of salt and oregano or Italian seasonings.
- Press the broccoli florets into the bread crumbs and circle it around the crumbs to coat it. Repeat for each floret. Line
- Bake in oven for 20 minutes at 350F.
- In a small pan bring to a boil: 1 cup of sweet red chili sauce, 2 T of maple syrup, 1 T of apple cider vinegar, 1 T of white wine vinegar and 1 T of rice vinegar.
- Take off stove top when thickened.
Instructions:
- Press tofu for at least an hour to remove excess water.
- Cut into desired lengths. Toss with tapioca powder and salt.
- Pan fry for a few minutes on all sides to make it crispy.
- Remove from pan and add all the sauce ingredients you collected in the bowl.
- Stir until thickened and then toss the tofu back in. Stir and remove and serve.
