Tofu Casserole with Quinoa and Steamed Broccoli

Ingredients

• 400 g tofu (extra-firm, pressed and cubed)
• 0.5 cup cashews (raw, soaked in hot water for 30 minutes)
• 2 tbsp vegetable oil
• 1 pcs onion (medium, finely chopped)
• 3 pcs garlic (cloves, minced)
• 1 inch ginger (grated)
• 1 pcs bell pepper (medium, any color, diced)
• 1 pcs carrot (medium, diced)
• 0.5 cup green peas (frozen)
• 2 pcs tomato (medium, pureed)
• 0.5 tsp turmeric powder
• 0.5 tsp red chili powder (or to taste)
• 1 tsp coriander powder
• 1 tsp garam masala
• 2 tbsp nutritional yeast
• 0.75 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 0.25 cup breadcrumbs (panko or regular)
• 2 tbsp coriander leaves (freshly chopped, for garnish)
• 0.5 cup water (for blending cashews)

Instructions

1. 1

   Prepare the tofu and cashew cream

   • Preheat your oven to 200°C (400°F).
   • Heat 1 tbsp of oil in a large pan over medium-high heat. Add the pressed and cubed tofu and pan-fry for 5-7 minutes, turning occasionally, until golden brown on all sides. Set aside.
   • Drain the soaked cashews. Add them to a high-speed blender with 1/2 cup of fresh water and the nutritional yeast. Blend until completely smooth and creamy. Set aside.
2. 2

   Cook the vegetable base

   • In the same pan, heat the remaining 1 tbsp of oil over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until translucent.
   • Add the minced garlic and grated ginger. Cook for another minute until fragrant.
   • Add the diced bell pepper and carrot. Cook for 5 minutes until they begin to soften.
   • Stir in the green peas.
3. 3

   Create the sauce

   • Add the tomato puree to the pan. Cook for 2-3 minutes until it thickens slightly.

Ingredients

• 1 lb Broccoli (about 1 large head)
• 1 cup Water (for steaming)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Broccoli: Wash the broccoli head thoroughly under cold running water. Pat dry. Cut the large head into bite-sized florets, aiming for a uniform size for even cooking. Peel the tough outer layer of the main stalk and slice it into 1/4-inch thick coins; they are delicious and nutritious too.

2. 2

   Set Up the Steamer: Pour about 1 inch of water into a large pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over high heat.

3. 3

   Steam the Broccoli: Carefully place the broccoli florets and stem pieces into the steamer basket. Cover the pot with a tight-fitting lid and reduce the heat to medium. Steam for 4-5 minutes.

4. 4

   Check for Doneness: After 4 minutes, carefully lift the lid and check the broccoli. It should be a vibrant, bright green color and tender-crisp. You should be able to easily pierce the thickest part of a stem with a fork. Avoid overcooking, which makes it mushy and dull in color.

5. 5

   Season and Serve: Using tongs or an oven mitt, carefully remove the hot steamer basket from the pot. Transfer the broccoli to a serving dish. Immediately season with salt and freshly ground black pepper. Toss gently to combine and serve warm.