# Components:
→ Tofu & Vegetables
01 - 14 oz firm tofu, pressed and cubed
02 - 1 large head broccoli, cut into florets (approx. 1 lb)
03 - 2 tablespoons neutral oil (grapeseed or canola)
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Sesame Glaze
06 - 3 tablespoons soy sauce (tamari for gluten-free)
07 - 1 tablespoon toasted sesame oil
08 - 1 tablespoon maple syrup or agave
09 - 1 tablespoon rice vinegar
10 - 1 clove garlic, minced
11 - 1 teaspoon fresh ginger, grated
12 - 1 tablespoon sesame seeds
→ To Serve
13 - 2 spring onions, thinly sliced
14 - Cooked rice or quinoa (optional)
15 - Extra sesame seeds (optional)
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine tofu cubes and broccoli florets with neutral oil, salt, and black pepper until evenly coated. Spread in a single layer on the lined sheet pan for optimal crispiness.
03 - Roast the tofu and broccoli for 10 minutes.
04 - Whisk together soy sauce, toasted sesame oil, maple syrup or agave, rice vinegar, minced garlic, grated ginger, and sesame seeds in a small bowl.
05 - Remove the sheet pan from the oven and drizzle the sesame glaze evenly over the tofu and broccoli. Toss gently to coat all pieces thoroughly.
06 - Return the sheet pan to the oven and roast for an additional 5 minutes until tofu is golden and edges crisp.
07 - Remove from oven, garnish with sliced spring onions and additional sesame seeds. Serve over cooked rice or quinoa if desired.
