Golden tofu cubes and broccoli from the oven tray with a creamy peanut and lime sauce – little effort, lots of protein.
Prep15 min
Total45 min
Servings2
Protein per servingapprox. 48 g
Ingredients
serves 2
400 g plain tofu
2 tbsp soy sauce
2 tbsp olive oil
1 tsp paprika
1 tbsp cornflour
1 head of broccoli (approx. 500 g)
2 tbsp peanut butter
1 tbsp lime juice
1 tsp maple syrup
1 tsp grated ginger
1 tbsp sesame seeds
120 g spelt, e.g. pearled spelt (or brown rice)
Salt
Method
Cook the spelt in salted water according to the packet instructions. Depending on the type, this takes 20 to 45 minutes.
Preheat the oven to 220 °C (top and bottom heat). Wrap the tofu in a clean tea towel and weigh it down for 10 minutes to press out the liquid.
Cut the tofu into 2 cm cubes. Mix with 1 tbsp soy sauce, 1 tbsp oil and the paprika, then sprinkle over the cornflour and fold in gently.
Divide the broccoli into florets, peel the stalk and slice it. Mix with the remaining oil and a little salt.
Spread the tofu and broccoli side by side on a lined baking tray and bake for 25 to 30 minutes. Turn the tofu halfway through.
For the sauce, stir together the peanut butter, remaining soy sauce, lime juice, maple syrup and ginger. Gradually stir in 3 to 4 tbsp warm water until creamy.
Drizzle the tofu and broccoli with the sauce, sprinkle with sesame seeds and serve with the spelt.
The protein figure is a rough estimate based on average values for the ingredients. To find out how much protein you need per day, use theProtein calculator.
Tips
Instead of spelt, rice, rice noodles or quinoa also work.
The better you press the tofu, the crispier it gets.
