I posted this “recipe” on my Instagram story last week and got a lot of DM’s about it which is shocking to me because it’s so easy and I’ve been making it since I was 11. No joke. I don’t even really feel like it deserves a post, but it’s a good, easy staple. I like eating this for dinner because it’s packed with protein, fiber, and nutrients, and keeps me full until the next day. Salty sauteed broccoli tastes better than french fries to me imo. Here ya go. 10 minutes I SWEAR.
YOU WILL NEED:
1-2 cups frozen broccoli
1/6 block extra firm tofu*
1/4 cup onions
1 cup butternut squash zoodles
1 tsp sesame seeds
1-2 cloves garlic or 9 if you can’t get enough of that garlic burn like me
3 tsp grapeseed oil
Liquid aminos or soy sauce
*I’ve been loving Trader Joe’s high protein tofu because it’s so firm that you don’t have to drain it. You can also cook it as you go instead of pre-baking it. If using normal tofu, you’ll need to press the water out of it (literally wrap it in a towel and put something heavy on it for 15 minutes), slice it and bake for 40 minutes flipping once. The slices will last up to a week in the fridge.
WHAT TO DO:
Heat a pan (preferably cast iron, love them) on high heat.
If using HIGH PROTEIN tofu, add 1 tsp grapeseed oil and press each slice into the pan to sear it. Cook for 2 minutes. If using pre-baked tofu, add the tofu after the broccoli is almost done (step 4)
Turn heat down to medium high
Add 1 tsp grapeseed oil and add onion and garlic. Stir for 1 minute
Add frozen broccoli, stir for 2-3 minutes or until broccoli is hot to touch
Spray aminos or soy sauce to your liking but don’t go crazy if you don’t want to wake up with a sodium bloat. I prob end up using around a teaspoon.
Add sesame seeds and stir 1 additional minute to toast them
Remove from pan and set aside
Add last tsp of grapepseed oil to the pan with the butternut squash zoodles and stir for 2 minutes or until the zoodles start to crisp.
That’s it! So easy.