Lemon Tofu with Pasta and Broccoli
1 block tofu (firm, non-silken Preferred)
2 lemons, juice and zest reserved separately
1 med onion, diced
2 bunches of broccoli, floret’s
1/2 cup water
1 bullion cube
pasta of choice (spirals, shells, bowties)
salt and pepper to taste
Put a large pot of water on to boil. Cook pasta.
In a large skillet saute the onion, tofu, 1/3 the lemon zest and 1/3 the lemon juice on a med-high temp until tofu is browned to desired color. I prefer mine to be very dark which takes about 10 minutes.
Add in the water to deglaze the pan. Add in the bullion cube, stir to dissolve in the liquid. Add in another 1/3 of the zest, another 1/3 of the juice and all of the broccoli. Turn the temperature down to med-low, cover and let steam for 5 to 10 minutes depending on how crispy you like your broccoli.
The pasta should be cooked, drained but not rinsed and awaiting to be put in with the tofu.
Once the broccoli is done to your desired crispness, add in the pasta, remaining juice and zest and stir gently.
Season with Salt and Pepper if desired.
To make this slightly richer a tablespoon or two of Earth Balance when adding in the pasta is good.