# 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 tablespoons olive oil
04 - 1/2 teaspoon sea salt
05 - 1/2 teaspoon black pepper
→ Cheesy Sesame Ginger Sauce
06 - 1 cup (8 fl oz) unsweetened plant-based milk (soy or oat preferred)
07 - 1 cup (3.5 oz) shredded cheddar cheese (use vegan cheese for vegan version)
08 - 2 tablespoons cream cheese (regular or plant-based)
09 - 1 tablespoon nutritional yeast
10 - 2 tablespoons toasted sesame oil
11 - 1 tablespoon fresh ginger, grated
12 - 1 tablespoon soy sauce (use tamari for gluten-free)
13 - 2 cloves garlic, minced
14 - 1 tablespoon cornstarch
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon sriracha (optional)
→ Garnish
17 - 1 tablespoon toasted sesame seeds
18 - 2 green onions, thinly sliced
# Directions:
01 - Set the 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 until evenly coated. Spread them in a single layer on the prepared baking sheet.
03 - Bake in the preheated oven for 20 minutes, flipping the tofu and broccoli halfway through, until tofu is golden and broccoli is tender-crisp.
04 - While baking, combine plant-based milk, shredded cheddar cheese, cream cheese, nutritional yeast, toasted sesame oil, grated ginger, soy sauce, minced garlic, cornstarch, rice vinegar, and optional sriracha in a medium saucepan over medium heat.
05 - Whisk continuously until the cheese melts and the sauce thickens, approximately 5 to 7 minutes. Adjust seasoning if necessary.
06 - Transfer baked tofu and broccoli to a medium casserole dish. Pour the sauce over and gently toss to coat evenly.
07 - Return the casserole to the oven and bake uncovered for 10 to 15 minutes until the topping is bubbling and golden.
08 - Sprinkle toasted sesame seeds and sliced green onions over the top before serving warm.
