This recipe is always a win for the entire family. It's very easy and satisfies the "meat" potato and vegetable dish many of us have are accustomed to eating.
Russet Potato -
Head of Broccoli
The Bridge Tofu or other firm organic tofu. ( I love this brand. They are a locally based company if you are like me and live in Fairfield County, CT)
Optional Potato Toppings: fresh chopped chives, Braggs Liquid Aminos, Nutritional Yeast, Earth Balance butter (my kids love this), avocado, pepper
Preheat the oven to 350°
Pierce the potato(s) and bake for approximately 1 hour
10 minutes before the potatoes are ready heat a cast iron pan medium to high heat. I season mine with avocado oil prior to use. It doesn't make a mess and the cleanup is simple. Then set up a medium pot and insert a steaming basket. Add water to the level right below the steamer basket and turn the heat on high. Rinse the tofu with water and pat dry. Cut it into 3-4 slices. If you have any left over store in an airtight container and fill it with enough water to cover the remaining piece of tofu.
Steam the broccoli for 3-4 minutes lid on. Pan-Sear the tofu for 2 minutes each side or until completely heated.
Serve on plates and let each person choose their potato toppings.