Lunch & Dinner

Broccoli with Aubergine, Tofu & Edamame

Name: Broccoli with Aubergine, Tofu & Edamame
Yield: 2
Ingredients: 2 cups broccoli florets; 1 cup cubed aubergine; 200 g firm tofu, boiled and cubed; ½ cup shelled edamame, cooked; 1 tsp coconut oil; 6 garlic cloves, finely chopped; 2 tbsp tamari; 1 tbsp rice vinegar; 1 tsp honey; ¼ tsp white pepper; ¾ cup water; 2 tsp cornstarch; 2 tbsp water; Salt and black pepper, to taste; 1 tbsp toasted sesame seeds; 1 cup cooked quinoa

Broccoli, aubergine, tofu and edamame tossed in a glossy garlic–tamari sauce, served with quinoa.

Prep: 15 min
Cook: 20 min*
Serves: 2

Ingredients

2 cups broccoli florets
1 cup cubed aubergine
200 g firm tofu, boiled and cubed
½ cup shelled edamame, cooked
1 tsp coconut oil
6 garlic cloves, finely chopped
2 tbsp tamari
1 tbsp rice vinegar
1 tsp honey
¼ tsp white pepper
¾ cup water
2 tsp cornstarch
2 tbsp water
Salt and black pepper, to taste
1 tbsp toasted sesame seeds
1 cup cooked quinoa

Nutrition

Per serving (1/2 of batch), estimated

Calories: 435 kcal
Protein: 32.0 g
Carbohydrates: 44.7 g
Fat: 17.4 g
Fibre: 11.4 g

Method

1
Steam or blanch the broccoli until bright green and just tender. Set aside.
2
Lightly steam or sauté the aubergine until softened.
3
Warm or boil the tofu cubes briefly and cook the edamame if needed.
4
Heat coconut oil in a large skillet over medium heat.
5
Add chopped garlic and sauté until fragrant but not browned.
6
Stir in tamari, rice vinegar, honey, white pepper, and water and bring to a gentle simmer.
7
Mix cornstarch with water and pour into the sauce while stirring until it thickens slightly.
8
Add broccoli, aubergine, tofu, and edamame and toss gently until well coated and warmed through.
9
Adjust salt and pepper and finish with toasted sesame seeds.
10
Serve with cooked quinoa.

Radhika’s Tip

Tofu plus edamame gives this dish a strong plant-protein base. Keep the vegetables slightly crisp and rotate broccoli with other cruciferous vegetables for more plant diversity.

Notes

Serve with — Quinoa, brown rice, or noodles. Nutrition basis: Includes 1 cup cooked quinoa and sesame seeds; vinegar/spices have minimal energy. Same ingredient quantities as Garlic Vegetables with Tofu & Edamame. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre. Collection note: this recipe substantially overlaps with Garlic Vegetables with Tofu & Edamame; both source entries are retained.

* Quinoa already cooked.

Ingredients

2 cups broccoli florets
1 cup cubed aubergine
200 g firm tofu, boiled and cubed
½ cup shelled edamame, cooked
1 tsp coconut oil
6 garlic cloves, finely chopped
2 tbsp tamari
1 tbsp rice vinegar
1 tsp honey
¼ tsp white pepper
¾ cup water
2 tsp cornstarch
2 tbsp water
Salt and black pepper, to taste
1 tbsp toasted sesame seeds
1 cup cooked quinoa

Method

Steam or blanch the broccoli until bright green and just tender. Set aside.

Lightly steam or sauté the aubergine until softened.

Warm or boil the tofu cubes briefly and cook the edamame if needed.

Heat coconut oil in a large skillet over medium heat.

Add chopped garlic and sauté until fragrant but not browned.

Stir in tamari, rice vinegar, honey, white pepper, and water and bring to a gentle simmer.

Mix cornstarch with water and pour into the sauce while stirring until it thickens slightly.

Add broccoli, aubergine, tofu, and edamame and toss gently until well coated and warmed through.

Adjust salt and pepper and finish with toasted sesame seeds.

Serve with cooked quinoa.

Radhika’s Tip

Tofu plus edamame gives this dish a strong plant-protein base. Keep the vegetables slightly crisp and rotate broccoli with other cruciferous vegetables for more plant diversity.

Notes

* Quinoa already cooked.