Baked tofu with broccoli, cauliflower, and soy shreds.
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Step 1/3
Cut tofu into 1-2 cm cubes. Peel garlic and press it into a bowl with a garlic press. Add agave syrup, water, soy sauce, lemon juice, harissa, olive oil, salt and pepper and stir everything. Add the tofu and stir. Then set aside.
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Step 2/3
Cook soy cutlets according to package directions until al dente, then drain and drain. Wash broccoli, cauliflower and parsley and drain. Cut florets from stalk, chop parsley.
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Step 3/3
Sauté tofu with marinade in a hot pan. Add the cauliflower and broccoli. Add almonds, dates and lime juice and season everything with salt and pepper. Add soy shreds and parsley, stir well again and serve in bowls.
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Jules Radu
Social Media & Creative Content
You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...