# What You'll Need:
→ Tofu & Marinade
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp soy sauce or tamari (for gluten-free)
03 - 1 tbsp sesame oil
04 - 1 tbsp maple syrup or honey
05 - 1 tbsp rice vinegar
06 - 1 garlic clove, minced
07 - 1 tsp freshly grated ginger
→ Vegetables
08 - 1 large head broccoli, cut into florets (about 1 lb)
09 - 1 red bell pepper, sliced
10 - 2 tbsp olive oil
11 - ½ tsp salt
12 - ¼ tsp freshly ground black pepper
→ Garnish
13 - 2 tbsp toasted sesame seeds
14 - 2 green onions, thinly sliced
# Steps:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together soy sauce, sesame oil, maple syrup, rice vinegar, minced garlic, and grated ginger.
03 - Add the cubed tofu to the marinade and toss gently to coat evenly. Let it rest for at least 10 minutes.
04 - Spread broccoli florets and sliced red bell pepper on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, then toss to combine.
05 - Place the marinated tofu cubes among the vegetables on the baking sheet, reserving any remaining marinade.
06 - Roast in the oven for 20 to 25 minutes, flipping tofu and stirring vegetables halfway through, until tofu is golden and broccoli tender.
07 - During the last 5 minutes, optionally drizzle reserved marinade over tofu and vegetables for enhanced flavor.
08 - Remove from oven, sprinkle with toasted sesame seeds and sliced green onions. Serve immediately, optionally over rice or quinoa.
