Spicy, crispy tofu and roasted broccoli

I’m a sucker for dinners that can be made by putting everything in the oven. Those 1950s housewives were on to something!

I got today’s tofu recipe from Oh She Glows, which is a wonderful food blog written by a woman named Angela Liddon out of Toronto. The recipes are so yummy-looking, you’ll forget that every single one of them is vegan. The broccoli recipe was one of the first that came up when I googled “roasted broccoli.”

Crispy, spicy tofu

Ingredients:

• 1 package firm or extra firm tofu
• 1/2 cup almond milk (I used skim milk and it worked just fine)
• 1 tbsp cornstarch
• 1/3 cup cornmeal
• 1/2 cup breadcrumbs
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp chili powder
• scant 1/2 tsp kosher salt
• 1/4 tsp cayenne powder
• 1/4 tsp onion powder (I left this out because I didn’t have any)

Directions:

1. Press tofu: Rinse the tofu with water and place a couple kitchen towels on the counter. Wrap the tofu with another towel, place another towel on top, and finally several heavy cookbooks on top. Let sit for at least 20 minutes to soak out the water.

2. Meanwhile, whisk together the milk and cornstarch in a shallow dish. In another bowl, mix together the cornmeal, breadcrumbs, salt, and spices. Set aside. Preheat oven to 400F and grease a baking sheet with oil.

3. Slice tofu into 8-9 strips, lengthwise, depending on how thick you want it. With one hand dip the tofu strip into the milk mixture and then into the cornmeal/breadcrumb mixture. Use other hand to sprinkle dry mixture all over the tofu. Coat both sides entirely and then place on baking sheet. Repeat with the rest.

4. Bake tofu on middle rack at 400F. Bake for 20 minutes, then flip the tofu, and then bake for another 15-20 minutes until crispy. Yield: 2-3 servings

Roasted broccoli

Ingredients:

– 1 head broccoli, cut into florets

– 2-3 cloves of garlic, diced

– olive oil, to taste

– salt and pepper

– lemon juice (or whole lemon), to taste

– Parmesan cheese, to taste

– 3 tbsp toasted pine nuts (optional – I didn’t use them)

(The author repeatedly emphasizes that the broccoli must be completely dry for this recipe to work.)

1. Spread broccoli florets in a Pyrex dish or cookie sheet lined with aluminum foil. Toss with olive oil, salt and pepper. Stir in garlic.

2. Roast for 20-25 minutes, until some of the florets are browned.

3. Toss with grated zest and juice from one lemon, Parmesan cheese, additional olive oil (if desired) and toasted pine nuts (if desired).