Pride Rock Peanut Tofu with Broccoli & Tomatoes
24 grams fat
1 package (16 ounces) extra firm tofu, drained
7 garlic cloves, coarsely chopped
1 large DOLE® Orange, zested and juiced (about 1 tablespoon zest and ¼ cup juice)
½ cup salt free, unsweetened creamy peanut butter or almond butter
½ cup unsweetened coconut water
1 tablespoon less sodium soy sauce
2 teaspoons grated fresh ginger
½ teaspoon ground red pepper
1 cup whole grain millet or bulgur
1 large head DOLE® Broccoli, cut into florets
1 pint grape tomatoes
1 cup DOLE® Cauliflower florets
Directions:Adjust 2 oven racks to upper and lower position; preheat oven to 450°F. Line 2 rimmed baking pans with parchment paper. Wrap tofu with paper towels and place on a plate; top with a second plate and weigh down with a heavy object. Let tofu stand 15 minutes.Purée 1 garlic clove, orange zest and juice, peanut butter, coconut water, soy sauce, ginger and red pepper in a blender until smooth. Makes about 1½ cups.Toast millet in a medium saucepan over medium heat 3 minutes or until fragrant, stirring frequently; stir in remaining 6 garlic cloves and 2 cups water. Increase heat to medium-high and heat to a simmer; reduce heat to low. Cover and cook 15 minutes or until all liquid is absorbed. Remove from heat and let stand 10 minutes; fluff with a fork.Tear tofu into 2-inch pieces. Toss tofu, broccoli, tomatoes, cauliflower and half the peanut sauce in a large bowl; spread in single layer on prepared pans. Bake tofu and vegetables 20 minutes or until tofu is golden brown and slightly crisp, rotating pans between racks after 10 minutes.Serve tofu and vegetables over millet drizzled with remaining peanut sauce.
Shredded cooked chicken can be substituted for the tofu. Skip step 1 and only bake the vegetables in step 4.