Hazelnut Crusted Tofu with Tomato Sautéed Broccoli and Olive Freekeh

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 2, 2017.

Fragrant spiced hazelnut crumb gives this tofu a delicious crunch!

Ingredients

1 clove garlic, finely sliced
½ red onion, finely sliced
1 bunch broccolini, trimmed and cut in half lengthways (or 1 head broccoli, cut into florets)
1 tomato, diced 1cm
¼ cup vegetable stock
½ bag baby spinach leaves

a small pot of salted water to the boil.
Cook freekeh in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain well and return to pot. Fold though chopped olives, season with salt and pepper and set aside, covered, to keep warm.
Cut tofu into 4 pieces widthways. Place flour, egg and hazelnut crumb into separate bowls or plates and lightly whisk egg. Coat each piece of tofu first in flour, then egg, then hazelnut crumb, shaking off excess as you go. Set aside.
Heat a drizzle of oil in a large fry-pan on medium-high heat and cook crumbed tofu for about 1 minute each side, until crumb is golden and crunchy. Set aside, covered, to keep warm.
Wipe pan clean with paper towels and return to medium-high heat with a drizzle of oil. Cook garlic and onions for 1-2 minutes, until softened.
Add broccolini/broccoli, tomato and stock and stir-fry for 1-2 minutes, until broccolini/broccoli is tender. Toss through baby spinach, season to taste with salt and pepper and remove from the heat.
divide olive frekkeh between plates and top with tomato sautéed broccolini/broccoli and hazelnut crusted tofu.