This spicy broccoli rabe recipe from Candice Kumai‘s latest book, Clean Green Eats, really is a beauty-inducer. Clean greens and all that spice will have your skin glowing and your circulation pumping. Add this simple dish into your dinner rotation and see if you notice a difference!
Candice is one of our go-to clean eating goddesses. She knows how to load flavor into simple, super nutritious dishes like this one that satisfies on all levels…
I love the distinctive, bitter taste of broccoli rabe, which also happens to be full of vitamins A, C, and folate. This delicate sister to the turnip cooks up in about seven minutes and is delicious paired with pasta like orecchiette, lean protein, or tofu and grains. Top with crushed red chili flakes for a little heat… yum!
Broccoli Rabe with Garlic + Spicy Tofu
3 Tbsp extra-virgin olive oil
1/2 yellow onion, finely chopped
3 garlic cloves, finely minced
1 bunch broccoli rabe (aka rapini), chopped into 1 1/2-inch pieces on the diagonal
2 six-oz packages savory baked firm organic tofu (firm or extra-firm), cut into 3/4-inch cubes
1 tsp crushed red chili flakes, more or less to your desired preference
1 cup cooked freekeh or farro (or your choice of grains!)
1 tsp reduced-sodium tamari soy sauce
2 tsp fresh lemon juice
In a large sauté pan, warm 2 tablespoons of the extra-virgin olive oil over medium heat. Add the onion and garlic and cook over medium-low heat just until fragrant, about 5 minutes. Add the broccoli rabe, increase the heat to medium, and cook for about 2 minutes.
Add the tofu to the pan and cook for 2 more minutes. Add the chili flakes and the cooked freekeh or farro and toss to coat. Cook for another 3 minutes to warm all through.
Remove the pan from heat and stir in the remaining 1 tablespoon extra-virgin olive oil, soy sauce and lemon juice. Serve hot alongside some grilled salmon or add more tofu to make it a full meal.