Well, it is true that I have never been a huge fan, but if done correctly broccoli can be really yummy. And, well, I'm improving in the vegetable department.
So this weekend I got a small supply of home-grown broccoli to-go. And since I tend to eat fresh supplies first, then proceed to frozen goodies, I immediately put the broccoli to good use.
I admit, the plate in picture holds slightly more than the below cited amounts of pasta. But, I ate most of it anyway and, yes, it was way way too much. So, lesson to be learnt from this: don't overstock your plate.
And always eat your spaghetti with a fork and spoon (if not using chop sticks).
BAVETTE with broccoli & tofu stir-fry
serves: 1
100 g bavette or other spaghetti-like pasta
a few broccoli florets
2 slices of pre-cooked tofu
some ground dried garlic
salt, pepper to taste
a teaspoon of olive oil
a sprinkle of soy sauce
a spoon or so of sesame oil
a sprinkle of vegan cream
a teaspoon of sesame seeds
Cook the pasta according to producer's instructions. Drain & set aside.
If you're using bland tofu, remember to marinate it first for at least 20 minutes in a mixture of soy sauce and ground garlic.
In a pan, heat a bit of olive oil, then stir-fry the broccoli until it turns a deep-green color (home-grown colors and softens sooner that store-bought!), add the tofu sliced into thin stripes and stir-fry. Season to taste, add sesame seeds and soy sauce & cream to taste (I used just a drop of both). Remove from heat.
Add drained pasta, a drop of sesame oil and mix well. Serve hot.
**
Since my partner was also eating lunch at home (and he's no fan of either broccoli or tofu) I topped his share of pasta with a walnut & ricotta sauce by Barilla (Pesto alla Siciliana). Out of curiosity, just because I have never used this sauce before, I took a bite (or better, licked the spoon) and, boy was it good! I need to make me a walnut&cream pasta vegan style pronto!
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