# What You Need:
→ 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 - ½ teaspoon sea salt
05 - ½ teaspoon 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 cheese for vegan option)
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
# How-To Steps:
01 - Set 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. Arrange evenly on the baking sheet.
03 - Bake for 20 minutes, turning halfway through, 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, toasted sesame oil, grated ginger, soy sauce, minced garlic, cornstarch, rice vinegar, and sriracha.
05 - Stir constantly for 5 to 7 minutes until cheese melts and sauce thickens; adjust seasoning if needed.
06 - Transfer tofu and broccoli to a casserole dish, pour sauce evenly over, and gently mix to coat.
07 - Return to oven uncovered and bake 10 to 15 minutes until sauce bubbles and the top is golden.
08 - Sprinkle toasted sesame seeds and sliced green onions over the casserole; serve hot.
