Spicy Seared Tofu and Broccoli

Rip 1 (14- to 16-ounce) block firm or extra-firm tofu into 1-inch pieces. Pat dry and set aside on paper towels to air dry. Slice the stems of 1 pound broccoli (about 1 large head) 1/2 inch thick. Cut the florets into bite-size florets. In a small bowl, combine 2 cups full-fat Greek yogurt with the zest from 1 lemon; season with 1/2 teaspoon salt. Squeeze the lemon into a large bowl (about 3 tablespoons juice), then stir in 5 to 6 tablespoons harissa (depending on brand and heat tolerance) and 1/4 cup extra-virgin olive oil. Finely grate 2 inches ginger into the harissa and stir to combine. Season with 1/2 teaspoon salt.

Heat 3 tablespoons olive oil in a large cast-iron skillet over medium-high. Add the broccoli, cut sides down, season with salt, and cook, without touching, until the undersides are dark brown, 3 to 5 minutes. Stir and cook until the stems give a little when poked with a fork, another 3 to 5 minutes. Add more oil if the pan looks dry. Transfer to the harissa mixture and stir to coat.

Add 2 more tablespoons olive oil to the skillet, still over medium-high. Add the tofu, season with S&P, and cook, turning occasionally, until deeply golden, about 2 minutes per side. Stir the tofu into the harissa to coat. Eat the broccoli and tofu dipped into the yogurt.