Tofu is as versatile as a food can come. It can be seasoned with anything your heart desires to make stir fry, tofu scramble, silken tofu blended in a smooth or in sauces, literally the possibilities are endless. I also have tofu on hand in the freezer it can be a quick and easy dinner after work. I freeze my tofu as soon as I buy it and thaw the day before I am going to cook it. I have read doing this makes it easier to squeeze out the excess liquid and it really works. The tofu is more like a sponge after it’s thawed and doesn’t break apart as easy when you squeeze it between your hands to get out the extra liquid. If you haven’t tried this method before give it a shot. It also allows the tofu to soak up more flavor if you are marinading it with any liquids. In this recipe I did a simple sauteed tofu with Italian herbs and spices, so easy and so delicious.
1 block tofu, cubed
3 tbsp Italian herbs and spices
1 tbsp coconut oil
2 heads broccoli, chopped
3 cloves of garlic, minced
3/4 cup Diaya cheddar cheeze shredded
1/4 cup cashew milk
1 tbsp black pepper
1/4 cup breadcrumbs
1. Pre heat oven to 350 degrees
2. In a casserole dish mix all broccoli bake ingredients together. Bake for 25 – 30 minutes
3. Heat coconut oil in sautee pan over medium heat, once melted add tofu. Cook over medium heat for 10 minutes, stiring and flipping tofu often.
It’s as easy as that, dinner is served. Enjoy 🙂