Citrus Tofu with Mushrooms & Broccoli
Ingredients:
- 3 Tbsp olive oil, divided
- 2 Tbsp fresh orange juice
- 1 Tbsp fresh lime juice
- 1 Tbsp tamari
- 1 Tbsp maple syrup
- One 14-oz (397-g) package extra-firm tofu, drained, pressed and cut into 3/4-inch (19-mm) cubes
- 5 oz (142 g) sliced shiitake mushroom caps (about 2 heaping cups)
- 4 cups (313 g) bite-size broccoli florets (from about 2 medium broccoli crowns)
- 2 garlic cloves, minced
- 1-inch (2.5 cm) piece fresh ginger, peeled and grated/minced
- 2 green onions, white and light green parts only, thinly sliced
- 1/2 tsp salt
- Cooked brown rice, for serving (optional)
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
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In a large bowl, whisk together 1 Tbsp oil, orange juice, lime juice, tamari and maple syrup. Add tofu and very gently toss to coat. Let marinate for about 10 minutes.
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In another large bowl, place mushrooms, broccoli, garlic, ginger, green onions, salt and remaining 2 Tbsp oil. Toss to combine.
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Spread vegetables and tofu evenly over the surface of the prepared baking sheet. Drizzle any remaining marinade over the mixture. Cook for 35 minutes, stirring halfway, or until liquid has fully evaporated, tofu is lightly golden, and vegetables are tender and deeply browned on the edges. Enjoy immediately as-is, or on top of cooked brown rice, if desired.
Nutrition Information Per Serving:
236 calories, 15.9 g total fat, 2.4 g saturated fat, 3.9 g polyunsaturated fat, 8.8 g monounsaturated fat, 0 mg cholesterol, 585 mg sodium, 524 mg potassium, 15.1 g total carbohydrates, 4 g fiber, 6.5 g sugar, 13.2 g protein, 25% calcium, 17% iron
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