PLANT BASED SESAME TOFU & BROCCOLI 🥦 A sweet & sour vegan delight!

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less salty.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein, while seitan is often cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is more accessible.

Preheat the oven to 400 degrees Fahrenheit.

Make the sauce by blending 2 teaspoons of dark miso paste, 1 tablespoon of chopped ginger, 1/4 cup of toasted sesame seeds, 1/2 cup of pitted daglett dates, 4 tablespoons of rice vinegar, and 4 tablespoons of lemon juice until the dates are completely pulverized.

Pour in 1 1/2 cups of water and blend again until smooth.

In a bowl, add extra firm tofu and pour about 1/2 cup of the sauce over it, tossing to coat.

Spread the tofu on a baking sheet lined with parchment paper, ensuring the pieces are not touching.

Bake the tofu in the preheated oven for 25 minutes.

While the tofu is baking, steam 5 cups of broccoli in 1 cup of water for about 5 minutes until tender but not mushy.

Remove the broccoli from the steamer and pour off any remaining liquid.

Once the tofu is done, combine it with the steamed broccoli in a pan.

Add the remaining sauce to the pan and sprinkle with red pepper flakes to taste, cooking until the sauce thickens slightly.

Serve hot, optionally garnished with reserved sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens