Lemony Glazed Tofu & Broccoli

Lemony Glazed Tofu & Broccoli

This recipe is also on YouTube, click here to watch


We just got back from our third trip in the last 9 weeks and we are in need of a serious food detox. Traveling and eating all of the delicious food is so fun and such great research for my recipes but this time I wanted to create a dish, still full of flavor, but on the healthier side.

So this Lemony Glazed Tofu and Broccoli was born! Its tangy, mustardy, and the tahini is the secret to balancing the acidity of the lemon and brings all of flavors together. You could serve this with some quinoa, rice, or if you want to get fancy, some smashed potatoes. The other great thing about this recipe is that you don’t need to marinate, which is always a plus! So you can press the tofu while you wash and cut up the broccoli, prep the flour mixture, and this will come together in under 35 minutes.



GF option: Sub out the flour for your favorite gf flour and use tamari in place of soy sauce


Lemony Glazed Tofu & Broccoli




1 8 oz pkg extra firm tofu, pressed for 30 minutes

2 tbs all-purpose flour

1 tbs arrowroot

1/4 tsp cayenne pepper (or more if you like it spicy!)

pinch salt

fresh ground pepper

½ tsp onion powder

1 ½ tbs brown mustard (My favorite is Sir Kensington’s Spicy Brown)

3-4 cloves garlic, peeled

1 ½ tbs soy sauce

1 ½ tbs maple syrup

1 ½ tbs tahini

1/8 cup veggie broth or water

¼ cup fresh lemon juice (3 lemons did the trick for me)

spray oil or other oil

1 bunch broccoli, cut into florets

Cooked quinoa or rice




Combine the flour, arrowroot, cayenne pepper, salt, a few grinds of pepper and onion powder on a plate.

Cut the tofu into 1-inch cubes and toss each piece in the flour mixture, shaking off the excess

Heat a 12-inch pan over medium-high heat, and heat 1 inch of water in a pot with a steamer basket

Spray pan with oil and add the tofu, turning every 2 minutes until lightly browned on each side

While the tofu is browning steam the broccoli for 4-5 minutes.

In a small food processor throw in the garlic cloves and pulse until minced. Then add soy sauce, mustard, maple syrup, tahini, veggie broth or water, and lemon juice.

Once the tofu is browned on each side, pour most of the liquid mixture onto the tofu (leave about 2 tablespoons aside) and let it cook down and evaporate completey, leaving a nice sticky glaze on the tofu.

Add the broccoli and remaining 2 tablespoons of liquid mixture and sautee until the liquid is fully evaporated again, and the broccoli and tofu are nicely glazed. Serve on a bed of quinoa or rice.