Ever since discovering the deliciousness of roasted Brussels sprouts I want to roast everything! I love the taste of the roasted mushrooms and onions in the Millet and Mushroom Bowls. Roasted asparagus is almost better than grilled! When fresh broccoli started making it’s appearance at the farmers market I knew it would be the next veggie on my roasting pan.
If you’ve never roasted broccoli before it is quite easy. Simply toss with olive oil and a little salt and pepper, then put in the oven at 400 degrees for 10-15 minutes. You can eat it just like that or add it to salad, pasta or your omelet.
Instead of eggs, I thought I would offer up my version of a tofu scramble. This quick dish makes a hearty single serving or can be shared with some fruit or whole grain toast on the side to balance out our plate.
Roasted Broccoli Tofu Scramble
- 2 cups chopped broccoli
- 1 tbsp EVOO, divided
- 2 cloves garlic, minced
- ¼ cup fresh basil leaves, chopped
- 1 tsp turmeric
- 12 oz of silken tofu, firm
- 2 tbsp sun dried tomatoes (not in oil)
- pinch of black salt.
- Preheat oven to 400 degrees. Toss the broccoli with 2 tsp of EVOO and garlic. Season with salt and pepper, if desired. Place on a baking sheet lined with parchment paper and roast for 10-15 minutes.
- While the broccoli is roasting heat a skillet over medium heat. Add 1 tsp of EVOO and heat. Add tofu, mashing it in the skillet until well crumbled. Season with turmeric and black salt and let it cook about 5 minutes (longer if you want your “eggs” less runny).
- Add basil and cook for another 1-2 minutes.
- Add sun-dried tomatoes and broccoli. Season with additional salt and pepper, if desired.
- Serve immediately.
Yield: 1 Scramble
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Serving: 1 Scramble
Per Serving: Calories 336; Total Fat 19g (Sat Fat 2g, Poly Fat 10g, Mono Fat 2g, Trans 0g); Cholesterol 0mg; Sodium 482mg; Total Carbohydrates 23g (Fiber 6g; Sugars 6g); Protein 26g
