Broccoli Rabe


This recipe is packed full of vitamin A, C and folate. This meal is quick and easy to prepare and with only a handful of ingredients including the tempting combination of tofu and garlic, is a perfect addition to your list of mid-week meals.

This recipe is from Candice Kumai's latest book, Clean Green Eats. Candice is one of The Chalkboard Mag's go-to clean eating goddesses. See more here .


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.