As I’ve said before, my girl likes her broccoli. She also hates mornings. But the promise of coffee only gets you so far, and sometimes that’s just to the shower. You need something to get your body out the door and all the way to lunch, so I went about making something packed with energy as well as flavor. Between the broccoli, tofu scramble and garbanzo bean flour, you are going to feel like Bruce Banner after he stubs his toe.
For the cornbread base:
¼ C. garbanzo bean flour
¼ C. potato starch
¼ C. tapioca starch
¼ C. brown rice flour
*note - you can swap these 4 ingredients out for 1 C. regular flour
1 ¾ C. nut milk (I used unsweetened soy)
2 t. apple cider vinegar
2 cups cornmeal
2 t. baking powder
1/3 C. vegetable oil
2 T. maple syrup or 1 T. agave syrup
2 t. salt
For the “scrambled eggs:”
One 1 lb. block tofu, firm or extra firm, pressed
3 T. olive oil
3 T. nutritional yeast
½ t. kala namak (black salt)
3 T. white vinegar
1 T. fresh thyme, chopped
1 T. salt
3 heads of broccoli (3-4 C.), chopped and blanched
1 large onion, chopped
1 C. non-dairy cheese (I used Daiya cheddar-style shreds)
Salt and pepper to taste
Prep time: 1 hr.
Cook time: 45min-1hr.
Yield: one 9x13” casserole, 10-15 servings
-Drain the tofu. I like to cut the block in half length-wise to save time.
-Wrap the tofu slices loosely in 3-4 kitchen towels and top with something flat, like a cutting board. Add weight evenly on top and press for 15-20 min.
-Combine the olive oil, nutritional yeast, black salt, vinegar, thyme and white salt in a bowl and set aside.
-Once the tofu is ready, cut into uniform chunks about the size of sugar cubes.
-Add them to the marinade, making sure all of the pieces get some liquid on them.
-Preheat oven to 375 F at this point; it should reach temperature by the time everything else is ready.
-Chop the onion and sauté in a pan with 1 T. olive oil until translucent and starting to brown on the edges. Remove from heat.
-Fill a medium pot with water and heat on the stove on high.
-Clean and chop the broccoli, adding it to the water when it’s hot but not boiling.
-Cook on high for ~3 min, until barely softened, then drain in a colander.
-Immediately transfer the broccoli to an ice water bath in a large bowl; this will stop it from softening further.
-Measure out the nut milk and add the cider vinegar and let it curdle for a few.
-Combine the dry ingredients in a large bowl, then mix in the oil, milk and sweetener.
-Drain the broccoli (you may want to pat it dry a bit) and remove the tofu from its marinade.
-Add the broccoli, tofu, onion and cheese to the dough. Stir gently, then pour into an oiled/buttered 9”x13” pan and place on the center rack of your oven.
-Bake for 45-60 min; it should be done when the top is golden and the edges begin to brown. A toothpick inserted into the middle should come out clean.
Now grab a piece and HULK SMASH (this breakfast casserole).