Ginger Tofu with Broccolini & Carrot Ginger dressing

Just looking at this colorful I could tell it was packed with protein and vitamin C.

The flavorful carrot ginger dressing is poured over the slightly cartelized tofu and broccolini. Anyone else just love to say broccolini!?

When I was vegetarian I refused to touch Tofu. I assumed it was weird tasting and disgusting... (even though I had never really tried it).

Being a Vegan, Tofu is one of my main food choices. I have now actually ended up loving it! It is so versatile. Its very plain and bland. But thats what makes it so great! I never eat it by itself. I always buy Extra Firm Tofu. I either caramelize like I did in todays recipe or convert it to cheese in my Mexican dishes, or grill it for a teppanyaki bowl. Oh my goodness the possibilities are endless. And you can season/flavor it with anything! Turn it into whatever you want it to be!

NUTRITION PER SERVING

Calories: 720

Fat: 39g

Carbohydrates: 54g

Protein: 39g

INGREDIENTS

1 package Wildwood Extra Firm SprouTofu

1/3 cup beluga lentils

1 shallot

4 oz carrot

Fresh Ginger

1/4 cup tamari

1 garlic clove

1 tbsp brown rice syrup

6 oz broccolini

2 oz radish

1 tbsp sesame oil

2 oz baby spinach

2 tsp sesame seeds

3 tbsp vegetable oil

INSTRUCTIONS

1) Drain the Wildwood SprouTofu, pat dry with paper towels, and cut into 6 steaks. In a small saucepan, combine the beluga lentils and 2/3 cups water. Bring to a boil, reduce heat to low, cover, and simmer until the lentils are tender and water has been absorbed, about 20 to 25 minutes. Season with salt and pepper

2) Peel and roughly chop the shallot and carrot. Add the carrot, shallot and half the ginger to a blender. Add rice vinegar, 3 tbsp vegetable oil, just 2 tbsp of tamari, and 2 tbsp water. Blend the carrot ginger dressing on high until smooth and season with salt. Transfer the dressing to the refrigerator to chill until its time to plate.

3) Mince the remaining ginger. Mince 1 clove garlic. In a small bowl, combine the minced ginger, garlic, brown rice syrup, and remaining 2 tbsp tamari. Stir tofu marinade with a fork to combine. Trim the broccolini. Thinly slice the radish.

4) Place a large nonstick skillet over medium high heat and add the sesame oil. Once hot, add the tofu and cook until browned on the first side, about 4 to 6 minutes. Flip and cook for an additional 2 minutes. Pour the tofu marinade over the tofu and cook until tofu is just caramelized and sauce has evaporated, about 2 minutes. Season tofu with salt.

5) Transfer the tofu to a plate and cover with foil to keep warm. Return the skillet to a medium high heat and add the broccolini and 1/4 cup water. Cook until bright green and tender, about 4 minutes. Season with salt and pepper.

6) Divide the baby spinach, cooked lentils, and sliced radishes between large plates. Top with broccolini and ginger tofu, and drizzle with some of the carrot ginger dressing. Sprinkle entire plate with sesame seeds. Serve any remaining dressing on the side.

Dig in!

XOXO

Megan The Vegan Mom