Roasted Tofu Dinner Recipe with Broccoli Rabe & Garlic
This roasted tofu dinner recipe pairs crisp, tender-stemmed broccoli rabe with garlic and Asian fish sauce for a bold, savory flavor profile. The dish is quick to prepare and perfect for dinner, offering a satisfying balance of salty, tangy, and slightly bitter notes that complement the hearty tofu.
Equipment
- Rimmed baking sheet
- Microplane or garlic grater (optional)
Ingredients
For the Tofu:
- 2 packages 14 to 16 ounces each extra-firm tofu, drained and patted dry
- 4 garlic cloves grated or minced
- 4 teaspoons Asian fish sauce
- 4 teaspoons fresh lemon juice
- ½ cup extra-virgin olive oil plus more for drizzling
- ½ teaspoon kosher salt plus more as needed
- 2 pinches red chile flakes optional
For the Broccoli Rabe:
- 1½ pounds trimmed broccoli rabe about 2 medium bunches
- 1 teaspoon coriander seeds optional
- Finely grated zest of ½ lemon
Instructions
- Preheat the Oven: Set the oven to 450°F and lightly grease a rimmed baking sheet with olive oil.
- Prepare the Tofu: Cut the tofu into ¾-inch-thick slices and pat them dry thoroughly using paper towels. Arrange the slices in a single layer on the greased baking sheet.
- Make the Sauce: In a small mixing bowl, combine half the grated garlic with the fish sauce, lemon juice, and ¼ cup of olive oil. Season both sides of the tofu slices with salt, then use a brush to coat them with half of the sauce mixture. Transfer the baking sheet to the oven and roast for 20 minutes.
- Prep the Broccoli Rabe: While the tofu cooks, prepare the broccoli rabe. Use a mortar and pestle or the side of a knife blade to gently crush the coriander seeds, if using (there’s no need to grind them fully). Toss the broccoli rabe in a large bowl with the remaining grated garlic, crushed coriander seeds, the remaining ¼ cup of olive oil, ½ teaspoon of salt, and the chile flakes if desired.
- Roast the Broccoli Rabe: Spread the broccoli rabe evenly on a separate baking sheet. Add it to the oven alongside the tofu and roast, stirring once or twice, until the rabe is tender and golden at the edges. This should take about 10 to 13 minutes.
- Flip and Finish the Tofu: Turn the tofu slices over and brush them with the remaining sauce mixture. Continue roasting until the underside turns golden brown, approximately 5 to 10 more minutes.
- Assemble the Dish: Once cooked, toss the warm broccoli rabe with the grated lemon zest and a drizzle of olive oil. Serve the broccoli rabe layered over the tofu slices for a complete and flavorful meal.
Notes
- This dish pairs beautifully with brown rice or farro for a complete meal.
- For a milder flavor, substitute the broccoli rabe with tender broccoli florets or a similar vegetable.
- The red chile flakes add a subtle heat, but they are optional for those who prefer less spice.
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