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Crispy tofu with honey-roasted broccoli

Crispy tofu with honey-roasted broccoli

Get everything ready beforehand and be prepared to multi-task! The result is a fabulous combination of colour and flavour.

Servings: 4


  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins




  • 400 g quinoa

for the tofu:

  • 400 g extra-firm tofu
  • 3 tablespoons cornflour
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne
  • 2 tablespoons oil
  • salt
  • pepper

for the broccoli:

  • 2 heads broccoli, cut into florets
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 clove garlic, crushed
  • 4 tablespoons olive oil
  • ½ teaspoon salt

for the pickles:

  • 1 red onion, thinly sliced into half-rings
  • 2 tablespoons red wine vinegar
  • sugar

to finish:

  • handful of chopped almonds or pistachios


  1. Everything happens concurrently in this dish. You have four tasks:
  2. A) Pickle the red onion in the red wine vinegar with a pinch of sugar and salt and leave to stand.
  3. B) Preheat the oven to 200ºC. Combine the 4tbsp oil with the honey, soy sauce, garlic and salt, add a grinding of pepper and toss the broccoli in it, ensuring it’s thoroughly coated. Place on a lined baking sheet and bake for 18-20 minutes.
  4. C) Meanwhile, press the tofu. You’re looking for quite a firm press, for about 15 minutes or so. When it's finished, cut into 1/4" slices
  5. Mix the cornflour, paprika and cayenne together and toss the tofu in it. Shallow-fry on a medium-high heat for 2-3 minutes each side and set aside.
  6. D) Simmer the quinoa in twice its volume of salted water until tender and all liquid is absorbed. This should be 12-15 minutes.
  7. Get the timing right and it should be about 30 minutes all in. Once all is done, arrange in bowls and top with chopped almonds or pistachios.