Roasted Crispy Tofu and Broccoli
Recipe type: Main Dish
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
Zero Points per serving on WW FreeStyle Plan 7 SmartPoints per serving on WW Beyond the Scale 8 Points Plus per serving
  • For Tofu & Broccoli:
  • 6oz pkg. firm tofu
  • ⅓ C. soy sauce
  • 1 Tbsp. minced red onion
  • 1 large clove chopped garlic
  • Juice of 2 small clementines
  • ½ tsp black pepper
  • 2 C. fresh broccoli florets
  • For Mango Sauce:
  • 1 mango
  • ½” piece of ginger
  • 1 small garlic clove
  • ¼ tsp. salt
  • ¼ tsp. pepper
  1. For Tofu and Broccoli:
  2. Begin by pressing your tofu.
  3. While the tofu is being pressed, you will make the marinade.
  4. Mix together the soy sauce, red onion, garlic clove, juice of clementines, and black pepper in a small bowl.
  5. Once your tofu has been pressed, add to marinade and set aside for 20 min.
  6. While that is sitting, preheat oven to 375°F.
  7. Cut tofu into cubes and toss back into the marinade.
  8. Place onto a baking sheet sprayed with non-stick spray
  9. Bake for 25-30 minutes, turning over halfway through, until golden brown
  10. While that is baking, steam the broccoli until fork-tender.
  11. For Mango Sauce:
  12. Peel and chop the mango.
  13. Peel ginger.
  14. Place into a blender and add salt and pepper.
  15. Blend until smooth.
  16. Serve on top of tofu and broccoli or as a dip on the side.
Nutrition Information
Calories: 369 Fat: 14.5 Saturated fat: 2.1 Carbohydrates: 28 Sugar: 14.1 Sodium: 28 Fiber: 6.9 Protein: 35.6 Cholesterol: 0
Recipe by You Brew My Tea at