broccolini recipes

Flavorful recipe for Tofu Stir-Fry with Broccolini and Mushrooms - this can also be made with shrimp or chicken -simple, flavorful vegan and gluten free, fast and easy!

Tofu Stir-Fry with Broccolini and Mushrooms 

broccolini (or broccoli)

tofu- patted dry, cubed

shallot-

garlic cloves- rough chopped

coconut oil or peanut oil

Salt and Pepper

4-5 chilies de arbol (dried red chilies)

peanuts

vinegar sub rice wine vinegar

soy sauce (or GF Braggs liquid Amino Acids)

water

Place broccolini in a steamer basket, inside a medium pot with 1 inch water. Bring to a boil. Cover, turn heat down and simmer 5 minutes. Turn heat off. Uncover.

At the same time chop the shallots, garlic and slice the mushrooms.

Gather the rest of the ingredients together by the stove.

In a wok or cast iron skillet, heat the coconut oil over medium high heat. When hot, season the oil with a generous 5 finger pinch of salt and fresh cracked pepper.

Add tofu (or chicken or shrimp) and brown all sides flipping and turning until most sides sides are golden and crispy, about 5-6 minutes. If it is sticking, make sure pan is well oiled, and let it develop a little golden crust before flipping. When it gets this &#8220;crust&#8221; it will naturally release itself from the pan- if it&#8217;s sticking, you may be flipping it prematurely. Set the tofu (or chicken or shrimp) aside.

Add a little more coconut oil to the wok and heat. When hot, add shallot and garlic, stirring constantly until golden and fragrant, about 2 minutes. Add sliced shiitake mushrooms. Continue cooking turning heat to medium, stirring often until tender. Add dried chilies and optional nuts. Saute 1 minute.

Add vinegar, soy and water. Stir. Using tongs, add the steamed broccolini and toss to coat. Add tofu, give a few stirs, coating all. Taste for salt, add more if necessary. Divide among two bowls.

Garnish with Peanut Chili Crunch,  crispy shallots, scallions or toasted sesame seeds.

What a great combination of flavors.  We add a tablespoon or two of peanut butter to it and serve it over brown rice.

I’ve made this twice now as it was so delicious! I’m not a huge fan of tofu so I left that out and tried the tip suggested in another comment of using peanut butter (crunchy) and the dish was absolutely wonderful. As I particularly like both broccolini and mushrooms this recipe will be become a fixture for me.

I just got a chance to make it and it came out great! Thank you for the recipe.

Great recipe. Simple but turned out great! One I’ll be cooking again :P

Omg so good but simple to make.  This is my 2nd week vegetarian and I’m so glad I found your site!

A quick and tasty method for broccolette, broccolini or baby broccoli. Quickly blanched and sautéed with garlic, lemon and an Aleppo chili infused oil. Vegan, keto, and gluten-free.

Sautéed Broccolette with Garlic, Lemon and Aleppo Chili

broccolette

sea salt

olive oil (for cooking)

lemon (juiced)

garlic (peeled)

pc lemon (zested)

½ tsp Aleppo chili (or ¼ tsp regular chili flakes)

Cut a small amount off the end of the broccolette. Trim the big stalks in half along the stem.

Blanche

Blanch the broccolette for 1 minute in a large pot of boiling salted water. Allow to dry on a plate with paper towel.

Make the oil

Make the infused oil by Microplaning a clove of garlic and a zest of a lemon into the olive oil. Add the chili and mix.

Sauté

Sauté the broccolette in a hot pan with a tsp of olive oil. Don&#039;t let the olive oil burn, but make sure that the oil is hot before you add the broccolette. Cook for about 1-2 minutes or until the broccolette is very hot.

Add the oil

Once the broccolette is hot, add about ⅔ of the infused oil and turn off the heat. Season with salt, lemon juice and toss around to mix well.

Serve

Broccolini salad is a versatile, flavor-packed salad to enjoy year-round. With roasted broccolini, white beans, dairy-free blue cheese, red onion, and the easiest 3-ingredient tahini dressing. Customize it with different veggies, cheeses, beans, and dressings!

Roasted Broccolini Salad

lemon-garlic crispy white beans

broccolini (about 2 bunches)

oil (for oil-free, see Note 1)

salt and pepper,

half of a small red onion, thinly sliced

grape or cherry tomatoes, halved

pecans

cheese

tahini

lemon juice

agave or maple syrup

salt

Prep

First, prepare the roasted white beans, if using. They take longer to roast than broccolini, about 35 minutes in the oven or 12 minutes in the air fryer. Alternatively, simply toss white beans with lemon juice.

Preheat

Preheat the oven to 400°F (200°C) or air fryer to 375°F (175°C).

Trim

Wash the broccolini and pat dry. Trim about an inch off the base of the stems, which is sometimes tough and woody. Also, slice any larger florets in half or thirds lengthwise.

Roast

Place broccolini in a large bowl and toss with the oil, salt, pepper. Make sure the tips of the florets are coated with oil to help prevent burning. Arrange in a single layer on a baking sheet or in the air fryer basket. Roast for 12 to 15 minutes in the oven or 6 to 8 minutes in the air fryer. The broccolini is done when lightly charred, vibrant green, and crisp-tender. Let cool for a few minutes.

Gather

While the broccolini cooks, prep the other veggies, and whisk the dressing in a bowl.

Combine

If desired, chop the roasted broccolini into bite-size pieces so the salad is easier to eat. Toss with the onion, tomatoes, beans, and half of the cheese. Sprinkle the pecans and remaining cheese on top, drizzle with dressing, and serve.

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Top 3 broccolini recipes recipes from across the web

The most viewed broccolini recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tofu Stir-Fry with Broccolini and M...

Sautéed Broccolette with Garlic, Le...

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The most viewed broccolini recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine