Sunday, June 10, 2007

Lemon Tofu Broccoli Rabe with Brown Rice and Roasted Balsamic Carrots

A few nights ago we made this recipe for Lemon Tofu Broccoli Rabe. I am not a big fan of broccoli rabe, at least I wasn't before this recipe, but this was really tasty. I think the trick might be lots of lemon. Preparing broccoli rabe is a snap. Just trim off the bottoms, rinse in a sink full of water, drain, and then chop into 1" pieces. It will look like this when you are done:


Here is a look at the final dish. You can't really see the tofu and brown rice in this pic, but I assure you that they are there.


Served with a much needed lemon wedge.


  1. Here's another recipe for broccoli rabe. This is an approach my mother-in-law uses, with my own addition of pine nuts and red pepper...

    Trim and rinse 1 bunch broccoli rabe
    Pan-roast at least 1/2 cup pine nuts
    Peel 5-6 garlic cloves and cut them in half
    Place garlic in a cast iron pan, with a few Tbsp of olive oil
    Fry garlic until soft and browned
    Arm yourself with long tongs and oven mitts
    Put wet broccoli rabe into hot pan (it will splatter!)
    Stir rapidly with tongs to prevent burning
    When it's wilted and settled down, put in pine nuts
    Sprinkle with red pepper flakes and kosher salt
    Cook on med heat until rabe stalks are tender
    Serve over pasta with extra olive oil

    (I used to shave romano cheese on top of it, but since going dairy-free, I don't. :-) That does make the pine nuts critical, though, for the proteiny flavor component.)

  2. I am definitely going to try that. Thanks.