# Components:
→ Tofu & Vegetables
01 - 1 block (14 oz) extra-firm tofu, pressed and cubed
02 - 1 large head (12 oz) broccoli, 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 (8 fl oz) unsweetened plant-based milk (soy or oat)
07 - 1 cup (3.5 oz) shredded cheddar cheese (vegan alternative 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 (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
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss tofu cubes and broccoli florets with olive oil, sea salt, and black pepper. Spread evenly on the baking sheet.
03 - Bake for 20 minutes, flipping tofu and broccoli halfway through, until tofu is golden and broccoli is tender-crisp.
04 - While baking, combine plant-based milk, cheddar cheese, cream cheese, nutritional yeast, toasted sesame oil, grated ginger, soy sauce, minced garlic, cornstarch, rice vinegar, and sriracha in a medium saucepan over medium heat.
05 - Whisk constantly until cheese melts and sauce thickens, approximately 5 to 7 minutes. Adjust seasoning as needed.
06 - Transfer baked tofu and broccoli to a casserole dish, pour sauce evenly over, and gently mix to coat.
07 - Return to oven and bake uncovered for 10 to 15 minutes until bubbling and golden on top.
08 - Sprinkle with toasted sesame seeds and sliced green onions. Serve hot.
