Roasted tofu with broccoli rabe and garlic from Dinner: Changing the Game (page 213) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: How to cook white rice for 4; How to cook brown rice for 4; How to cook farro for 4

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute broccolini or broccoli for broccoli rabe.

  • teandoranges on March 10, 2026

    Pretty good and less mess then frying tofu. Used broccolini and it was fine, nothing special.

  • cookingwithclaire on October 13, 2020

    I thought this was lovely! Very subtly flavored. The coriander isn't actually optional and next time I might use a bit more- it added a great citrusy floral note to the broccoli rabe. I'm not into rabe's characteristic bitterness so I blanched it for 3 min first and it was perfect. Also, my oven was broken so I actually seared the blanched broccoli rabe with the coriander mix until it was a bit charred (what I imagined the roasting might do) and sautéed the tofu slowly in the lemon juice-fish sauce-oil mix until the excess mix boiled off and each tofu side developed a good crust. Delish!

  • purrviciouz on May 24, 2019

    I enjoyed this. The tofu was crunchy on the outside and creamy inside...almost like fried tofu. This will become a staple and will add tofu cooked with this method to salads and I'll sub other vegetables here.

  • meggan on May 09, 2019

    I don't feel my tofu benefited from roasting despite all the oil brushed on it. It was pretty dry and meh. Sometimes that's the nature of tofu.

  • laublo on May 02, 2019

    Broccoli rabe came out very stringy and weird (maybe mine was more leafy than the author's?). I think it would be great with broccoli, broccolini, or cauliflower. The tofu was fantastic.

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