This meal is rich in plant-based protein, fiber, and anti-inflammatory ingredients like ginger and garlic. It’s a great option for supporting recovery while keeping meals simple and flavorful.
What you need:
- 1 block extra-firm tofu (pressed and cubed)
- 2 cups broccoli florets
- 2 cloves garlic (minced) (or more – we like about 5-6)
- 1 tsp fresh ginger (or 1/2 tsp ground)
- 2–3 Tbsp tamari or soy sauce
- 1–2 Tbsp olive or avocado oil
- 2–3 green onions (sliced)
- 1/4 cup fresh cilantro (chopped)
- Juice of 1/2 to 1 lime
- Optional: sesame oil, chili flakes or Thai chili
- Optional base: rice, ramen, or serve as-is
What to do:
Pat tofu dry thoroughly and cut into cubes. Heat oil in a pan over medium-high heat. Add tofu and cook until golden on all sides. Remove and set aside. In the same pan, add broccoli and a splash of water. Cover and steam for 2–3 minutes, then uncover and sauté. Add garlic and ginger. Stir until fragrant. Pour in tamari or soy sauce. Add optional sesame oil and chili for extra flavor. Return tofu to the pan and toss until everything is well coated and heated through. Turn off heat and fold in green onions and cilantro. Finish with fresh lime juice and gently toss. Serve over rice or noodles, or enjoy as-is.
NOTE: We like things extra “saucy” – so we tripled the sauce recipe.
Optional Upgrades
- Add sesame seeds for texture
- Drizzle a touch of honey or maple syrup for balance
- Add shredded red cabbage for extra crunch
- Serve with cauliflower rice for a lower-carb option
- Drizzle with Thai Chili Sauce