# Components:
→ Tofu & Vegetables
01 - 1 block (14 oz) extra-firm tofu, pressed and cubed
02 - 1 large head broccoli (12 oz), cut into florets
03 - 2 tbsp olive oil
04 - 1/2 tsp sea salt
05 - 1/2 tsp black pepper
→ Cheesy Sesame Ginger Sauce
06 - 1 cup unsweetened plant-based milk (e.g., soy or oat)
07 - 1 cup shredded cheddar cheese (substitute vegan cheese for vegan option)
08 - 2 tbsp cream cheese (regular or plant-based)
09 - 1 tbsp nutritional yeast
10 - 2 tbsp toasted sesame oil
11 - 1 tbsp fresh ginger, grated
12 - 1 tbsp soy sauce (use tamari for gluten-free)
13 - 2 cloves garlic, minced
14 - 1 tbsp cornstarch
15 - 1 tbsp rice vinegar
16 - 1 tsp sriracha (optional)
→ Garnish
17 - 1 tbsp toasted sesame seeds
18 - 2 green onions, thinly sliced
# Method:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Combine tofu cubes and broccoli florets with olive oil, sea salt, and black pepper, then spread evenly on the prepared baking sheet.
03 - Roast for 20 minutes, flipping tofu and broccoli halfway, until tofu is golden and broccoli is tender-crisp.
04 - In a medium saucepan over medium heat, whisk together plant-based milk, shredded cheddar, cream cheese, nutritional yeast, sesame oil, grated ginger, soy sauce, minced garlic, cornstarch, rice vinegar, and sriracha.
05 - Stir continuously until the cheese melts and the sauce thickens, approximately 5 to 7 minutes. Adjust seasoning as needed.
06 - Transfer the baked tofu and broccoli to a casserole dish, pour sauce evenly over, and gently mix to coat all pieces.
07 - Return to the oven uncovered and bake for an additional 10 to 15 minutes, until the top is bubbling and golden.
08 - Sprinkle toasted sesame seeds and sliced green onions over the top. Serve hot.
