Tahini Roasted Broccoli Curry

It’s hard to go back to a routine after the shock of a disaster. We still want to help, and we know that hundreds of people are not going back to their routines because their homes might be shattered or their loved ones are hurt or missing. I wasn’t sure how long I should stay quiet and mourning, which I’ll keep on doing, but I think food is always a healer, especially when it’s made at home and with love. Sharing food is one of the things I know how to do, and that’s how we managed to raise $800.00 this Sunday, asking people to come and eat tacos, in exchange for their donation. And so many people are donating their time and food around damaged areas in Mexico, but we still need our own homecooked meals to cure our broken hearts. This is a nice comfort meal to warm the soul. And if anyone out there is still looking for a good place to send their money, Cadena is an amazing organization that brings the help directly to those in need. Keep on helping, there’s still so much to be done.

Broccoli Curry:

  • 1 broccoli bunch
  • 1/4 C tahini
  • 1 lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp miso paste
  • 1 tsp curry
  • 1/4 C almond flour
  • 14 ounces extra firm tofu
  • 2 Tbsp cornstarch
  • 1 Tbsp olive oil
  • sea salt
  • 1 Cup green lentils
  • 1 onion
  • 1 can coconut milk
  • 2 Tbsp curry powder or 1 Tbsp curry paste
  • 1 Tbsp sriracha
  • 1 Tbsp soy sauce
  • sesame seeds

IMG_3118Preheat the oven to 400º. Chop the tofu into cubes, trying to keep the shape of the cube. Put a few layers of paper towels on top, then another chopping block and something heavy on top to pressure out the water. Cut the broccoli into florets. Mix the sauce ingredients (from tahini to almond flour) and then mix it with the broccoli. Place it on a baking sheet and bake for 35 minutes, or until crispy. Mix the tofu with the cornstarch, olive oil, salt, and place on a baking sheet, making sure they don’t touch each other. Bake for about 35 min until crispy. Cook the lentils in vegetable broth. Chop the onion and cook it with some olive oil until soft. Dissolve the cornstarch in 2 Tbsp water, then add the curry and add that to the onions, with the coconut milk as well. Let it simmer until desired consistency. Serve in bowls starting with the lentils, then the curry, later broccoli, and tofu. Sprinkle sesame seeds on top.IMG_3131IMG_3137


Regresar a la rutina después de tal tragedia es difícil. En especial sabiendo que tanta gente no tiene esa opción. Pero hay algo en  la comida hecha en casa que nos ayuda a seguir adelante. El domingo hicimos un evento para recaudar fondos a traves de tacos, y logramos juntar casi $14,000.00. Pero la vida sigue y tenemos que seguir ayudando, aun así, la comida siempre nos ayudará a remendar un poco el corazón. Si aún no sáben a dónde donar o con quién voluntarear, Cadena es una gran organización que ha logrado bastante en los últimos días, y con su aportación podrá seguir ayudando.

Curry con Brocoli:

  • 1 brocoli
  • 1/4 T thine
  • jugo de 1 limón
  • 1 Cda aceite de oliva
  • 1 Cda pasta de miso
  • 1 cdta curry en polvo
  • 1/4 T harina de almendra
  • 400g tofu extra firme
  • 2 Cda maicena
  • 1 Cda aceite de oliva
  • sal de mar
  • 1 cebolla
  • 1 T lentejas verdes
  • 1 lata de leche de coco
  • 2 Cda curry en polvo o 1 Cda pasta de curry
  • 1 Cda sriracha
  • 1 Cda soya
  • ajonjolí



Calentar el horno a 220º. Cortar el tofu en cubos, intentando mantener la forma original del cubo. cubrirlo con capas de servitoallas y una tabla para cortar, y con algo pesado, como latas llenas, ponerlo encima para exprimir el agua, por 10-30minutos.  Cortar el brocoli y mezclar los ingredientes para marinar (dede el thine hasta la harina de lamendra) Mezclar con el brocoli y poner en una charola para el horno. Mezclar el tofu con la sal y maicena y poner en otra charola para el horno, separando bien los cubos. Hornear ambas cosas por 35-40 minutos. Cocer las lentejas con caldo de verduras. Picar la cebolla y ponerla a freír con un poco de aceite de oliva. Cuando esté suave, mezclar la maicena con 2 cda agua para disolver, agregar el curry y la leche de coco y agregar a la cebolla. Dejar hervir hasta que agarre una consistencia menos líquida. Agregar sriracha y soya. Servir en tazones empezando por las lentejas, luego el curry, el brocoli y tofu, y un poco de ajonjolí.IMG_3144IMG_3151


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