# What You’ll Need:
→ Tofu & Vegetables
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 large head broccoli, cut into florets (about 1 lb)
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp ground black pepper
→ Cheesy Sesame Ginger Sauce
06 - 1/2 cup unsweetened plant-based milk (soy or oat)
07 - 1/2 cup shredded cheddar or vegan cheese
08 - 2 tbsp nutritional yeast
09 - 2 tbsp tahini or sesame paste
10 - 2 tbsp low-sodium soy sauce (use tamari for gluten-free)
11 - 1 tbsp grated fresh ginger
12 - 2 cloves garlic, minced
13 - 1 tbsp rice vinegar
14 - 1 tbsp maple syrup or honey
15 - 1 tsp toasted sesame oil
16 - 1 tsp cornstarch (optional, for thickening)
17 - 1/2 tsp chili flakes (optional, for heat)
→ Garnish
18 - 1 tbsp toasted sesame seeds
19 - 2 scallions, thinly sliced
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss tofu cubes and broccoli florets with olive oil, salt, and black pepper. Arrange in a single layer on the baking sheet.
03 - Bake for 25 to 30 minutes, flipping halfway through, until edges are golden and crisp.
04 - Combine plant-based milk, cheese, nutritional yeast, tahini, soy sauce, ginger, garlic, rice vinegar, maple syrup, sesame oil, and cornstarch (if using) in a small saucepan. Whisk to blend.
05 - Heat sauce over medium heat, stirring constantly until cheese melts and sauce thickens, about 4 to 5 minutes. Adjust seasoning and stir in chili flakes if desired.
06 - Transfer baked tofu and broccoli to a bowl. Pour sauce over and toss gently to coat. Garnish with toasted sesame seeds and sliced scallions. Serve immediately.
