Tofu with Broccoli and Coconut Milk

• 2 packages

  extra-firm tofu

  2 packages extra-firm tofu, cubed

• •

  salt

  Salt

• •

  turmeric

  Turmeric

• •

  black pepper

  Black pepper

• •

  paprika

  Paprika

• •

  garlic powder

  Garlic powder

• •

  cumin

  Cumin

• 2 heads

  broccoli

  2 heads broccoli, cut into florets

• 1

  onion

  1 sweet onion, sliced

• 3 tablespoons

  olive oil

  3 tablespoons extra-virgin olive oil

• 1 can

  coconut milk

  1 can unsweetened coconut milk

• 3

  garlic

  3 garlic cloves, minced

• •

  lemon

  Zest of 1 lemon

• •

  cilantro

  Chopped cilantro

• •

  red chili

  Red chili

Steps

1. 1

   Season the tofu cubes with salt, turmeric, black pepper, paprika, garlic powder, and cumin.

2. 2

   Bake the tofu at 450°F until golden and crisp, about 15 minutes.

3. 3

   Sauté the onion and broccoli in olive oil for 3 to 4 minutes.

4. 4

   Add the coconut milk, turmeric, black pepper, salt, garlic, and lemon zest and cook over low heat for 5 minutes.

5. 5

   Add the roasted tofu on top, garnish with cilantro and chili, and cook for 1 more minute.