A way to use braised tofu or yuba.
If you will be oven roasting your veggies and tofu set the oven to 200 C. Then start with the rice.
Set the instant pot to saute and when hot add the splash of oil or broth.
When the oil is hot add in your onion and garlic and saute for a minute or 2.
If using butter add this now (or a little more broth), let it melt then stir in the rice and cook for 4 minutes.
Add the spices to the jug of stock, stir and pour in with the rice along with the passata or canned chopped tomatoes and spices. Stir well.
Switch the instant pot over to manual setting for 22 minutes. Allow natural release for 10 minutes then release.
Fluff the rice with a fork and keep warm until its ready to serve.
While the rice is cooking toss your broccoli florets in a large bowl with a pinch of salt and a tbsp of oil. If oil free you can use stock instead.
Take the braised tofu strips and lightly brush with oil (or stock if oil free but you probably won't get quite the crispy finish)
IF AIR-FRYING: Arrange your broccoli and tofu in the air fryer basket and air fry on 180 C for 8 mins, checking at 4 minutes. I use a Philips Air Fryer, if you have a different model your cooking time may vary so keep an eye. You want it browned and crispy looking.
IF OVEN ROASTING: Place your broccoli and tofu on a baking tray and pop in the oven for 25-30 minutes, turning once during cooking.
Click here for the tahini dressing recipe. You'll find it at the bottom of the post!