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 .

Ingredients

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

Method

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.

---

If you haven’t already, join our free global challenge at www.GetOffTheGluten.com to receive daily recipes & health tips, access to our private group for support and inspiration, plus before and after testing to track your progress in key areas of your life such as weight, sleep, bloating, skin-conditions, mental health and more!

JOIN THE GROUP CHALLENGE STARTS IN: