Sesame Turmeric Tofu

Golden cubes of tofu infused with earthy turmeric and toasted sesame — crisp on the outside, tender within, and bursting with warm, nutty flavor. A simple dish that feels both grounding and uplifting.

Serves 2

1 large block of Organic firm tofu

1 tbsp. arrowroot

1 /4 tsp salt, to taste

1 tsp, turmeric powder

1 bunch of broccoli spears, sliced

2 cloves garlic, minced

1 tbsp, sesame seeds, ground

1 tbsp. white miso, or other

1 lemon, juiced

1 tsp. raw honey

toasted sesame oil, for finish

1 tbsp. olive oil

2 tbsp. hazelnuts, or other nuts, chopped, & toasted

1/4 cup cilantro, or parsley, chopped

Method for Tofu

Slice the tofu block into 4 slices. Lay the slices on paper towels to remove moisture — repeat this step twice to ensure crispy tofu.

Cut the slices into large cubes and set aside. In a medium stainless steel bowl, add the arrowroot, turmeric, salt, and paprika (if using). Shake the bowl to combine. Add the tofu cubes and gently shake to coat — avoid mixing by hand, as this can add unwanted moisture.

Heat a large nonstick or cast iron pan over medium-high heat. Add the oil of your choice, then the cubed tofu. Sauté for about 5 minutes, then flip gently with a silicone spatula and cook for another 5 minutes, or until the exterior is golden and crispy.

In the same pan, add a bit more olive oil and sauté the broccoli spears until tender.

Method for Sesame Dressing

In a mortar and pestle, grind the sesame seeds, garlic, and salt into a paste. Add the miso and 1 tablespoon of water, mixing until smooth. Squeeze in the juice of half a lemon, then stir in the honey. Taste and adjust seasoning as needed.

Assembly

Add half of the dressing to the pan with the tofu and broccoli, stirring until everything is evenly coated. Transfer to a shallow bowl, drizzle with the remaining dressing, and finish with chopped hazelnuts and fresh cilantro.