Skip to main content
Butter Tofu with Roasted Broccoli and Basmati Rice
2 or 2 or 2 Serving Dinner

Butter Tofu

with Roasted Broccoli and Basmati Rice

Tags: Gluten-Free, High-Protein, Nut-Free
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
650
FAT
25g
CARBOHYDRATES
74g
PROTEIN
25g


Get Recipes Delivered

INGREDIENTS

  1. ½ cup basmati rice
  2. 1 onion
  3. 4 cloves cloves garlic
  4. Fresh ginger
  5. 8 oz broccoli florets
  6. 1 tbsp vegan butter
  7. 1½ tsp curry powder
  8. 1 can crushed tomatoes
  9. 1 package Wildwood® organic sprouted tofu
  10. 1 can coconut milk
  11. 1 tsp coconut sugar
  12. 1 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
Allergens: soy, coconut
Tools: Blender, Large skillet with a lid, Small saucepan
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
650
FAT
25g
CARBOHYDRATES
74g
PROTEIN
25g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Preheat the oven to 400°F. Combine the basmati rice, 1 cup water, and a pinch of salt in a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook rice until all of the water is absorbed and the grains are tender, about 13 to 15 minutes.

2
Prepare the vegetables

Peel and chop the onion. Peel and slice the garlic. Peel and mince the ginger. Add the broccoli to a baking sheet and toss with 1 tsp vegetable oil and a pinch of salt and pepper. Roast the broccoli in the oven until browned and crisp in places, about 6 to 8 minutes.

3
Saute the aromatics

Place a large skillet over medium-high heat and melt the butter. Add the onion, sprinkle with salt, and cook, stirring occasionally, until the onion is very soft and browned, about 6 to 8 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.

4
Add the spices

Add the curry powder and stir to coat the onions. Add the crushed tomatoes and season with salt and pepper. Reduce the heat to low and cook until slightly thickened, about 5 to 7 minutes. Drain the tofu and cut into 1 inch cubes.

5
Blend and finish

Once the sauce has thickened, carefully transfer to a blender. Add the coconut milk and coconut sugar, and blend until smooth. Return sauce to the skillet. Season with salt and pepper, add in the cubed tofu, and gently stir. Increase heat to medium and bring sauce to a simmer. Cover and cook until the tofu is hot, about 3 to 5 minutes.

6
Serve

Fluff the basmati rice and divide between large plates. Top with the butter tofu and serve with roasted broccoli.

SIMILAR RECIPES