Back to all recipes
Ingredients
For the Tofoo
280g Naked Tofoo, torn into chunks
1 tsp cornflour
1 tsp garlic granules
Olive oil spray
For the orange sauce
200ml orange juice
50ml soy sauce
1 tbsp brown sugar
1 tbsp cornflour
1 tbsp gochujang
To serve (optional)
1 tsp chilli flakes
1 tbsp almonds, roughly chopped
1 tsp sesame seeds
200g tenderstem broccoli
Get started
- Pre-heat oven to gas 7, 220°C, fan 200°C and line a large baking tray with baking paper. In a large bowl, mix together your cornflour and garlic powder with a pinch of salt and pepper, add Tofoo and toss so evenly coated. Lay on a single layer on a baking tray, spritz with olive oil spray and pop in the oven for 15-18 mins (toss about and turn halfway through).
- Meanwhile, bring a pan of water to the boil, add your tenderstem and boil for 8-10 mins until cooked. Whilst boiling, make your orange sauce by combining all ingredients in a bowl and whisking until smooth. Add to a pan and bring to the boil, reduce heat and simmer for a couple of mins to thicken.
- Make your tenderstem crumb by adding chilli flakes, almonds and sesame seeds to a pan and dry toasting over a medium heat for a couple of mins until starting to turn golden.
- Remove your Tofoo from the oven, add to the pan of orange sauce and toss to cover. Gently heat for a min or two and serve with broccoli sprinkled with your crumble for a speedy tea with a big hit of flavour!
