Tofu and Broccoli Skewers with Chickpea Salad

Seasoned tofu and broccoli are threaded onto alternating skewers and cooked in a preheated grill pan or regular skillet, then served with a chickpea salad containing celery and broccoli stems.

By Sam SchoolerHeated Social Club

Ingredients

• 2 crowns broccoli
• 4 sticks celery
• 2 (12 oz) pkgs extra firm tofu
• 2 (15 oz) cans garbanzo beans (chickpeas)
• ¼ tsp + ½ tsp black pepper, divided
• ½ tsp curry powder
• 2 tbsp Dijon mustard
• 1 tsp dill, dried
• 2 tbsp extra virgin olive oil
• 1 tsp garlic powder
• ⅓ cup mayonnaise
• ½ tsp + 1 tsp salt, divided
• 2 tbsp soy sauce
• 4 tsp white wine vinegar

Instructions

1. 1. 1

      If using wooden skewers, soak 8-12 in water in a shallow dish until ready to use.

   2. 2

      Halve the tofu along the long side. Sandwich it between clean towels or paper towels on a baking sheet pan. Top it with a cutting board and something heavy, and set it aside to press out excess water.

      • 2 (12 oz) pkgs extra firm tofu
   3. 3

      In a medium bowl, whisk the mayonnaise, Dijon mustard, white wine vinegar, dried dill, curry powder, salt, and black pepper to combine the dressing.

      • ⅓ cup mayonnaise
      • 2 tbsp Dijon mustard
      • 4 tsp white wine vinegar
      • 1 tsp dill, dried
      • ½ tsp curry powder
      • ½ tsp salt
      • ¼ tsp black pepper
   4. 4

      Wash and dry the broccoli. Separate it into bite-sized florets and small-dice the stems. Place the florets in a large bowl and set them aside for the skewers. Add the stems to the dressing bowl.

      • 2 crowns broccoli
   5. 5

      Wash, dry, and trim the celery. Small-dice it and add it to the dressing bowl.

      • 4 sticks celery
   6. 6

      Drain and rinse the chickpeas in a colander. Add them to the dressing bowl, stir to combine the salad, and set it aside.

      • 2 (15 oz) cans garbanzo beans (chickpeas)
   7. 7

      Large-dice the tofu. Add it to the bowl with the broccoli florets. Drizzle with soy sauce and extra virgin olive oil. Season with garlic powder, salt, and black pepper. Gently toss to coat.

      • 2 tbsp soy sauce
      • 2 tbsp extra virgin olive oil
      • 1 tsp garlic powder
      • 1 tsp salt
      • ½ tsp black pepper
   8. 8

      Preheat a grill pan or regular skillet over medium-high heat.

   9. 9

      While the pan heats, thread the tofu and broccoli florets onto skewers, alternating them, and place the skewers on a plate. If not using skewers, cook the tofu and broccoli directly on the grill pan.

   10. 10

       When the pan is hot, working in batches if necessary, add the skewers or, when no skewers are used, add the tofu and broccoli directly to the pan. Turn occasionally and cook for 8-10 minutes. The endpoint is tofu warmed through and broccoli tender-crisp. Remove from heat.

   11. 11

       Divide the chickpea salad and tofu-broccoli skewers between plates or bowls.

Nutrition per serving

Nutrition is per serving. Values have not been recalculated.