Parmesan-Herb Baked Tofu Meatballs with Brown Rice

Steps

1. Bring the water to a boil in a saucepan, stir in the brown rice, cover and simmer on low for 40 to 45 minutes until tender, then rest off the heat, covered, for 5 minutes.
2. While the rice cooks, preheat the oven to 425°F (220°C) and line two baking sheets with parchment.
3. Wrap the tofu in a clean towel and press firmly for 10 minutes to remove as much water as possible, then crumble it finely into a large bowl.
4. Add the breadcrumbs, Parmesan, egg, grated onion, garlic, parsley, oregano, dried basil, two-thirds of the salt and the black pepper to the tofu, and mix with your hands until the mixture holds together when squeezed.
5. Roll the tofu mixture into about 20 balls the size of a walnut and set them on one baking sheet; brush them all over with one-third of the olive oil.
6. Toss the broccoli on the second baking sheet with the remaining two-thirds of the olive oil and the remaining one-third of the salt.
7. Bake both sheets for 22 to 25 minutes, turning the meatballs halfway, until the meatballs are deep golden and firm and reach 160°F (71°C) in the center, and the broccoli is tender with browned edges.
8. Drizzle the lemon juice over the hot broccoli.
9. Fluff the brown rice with a fork and divide it among four plates, then top with the tofu meatballs and serve the broccoli alongside.