# What You'll Need:
→ Tofu and Vegetables
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 large head broccoli, cut into florets (about 12 oz)
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon sea salt
05 - 1/2 teaspoon black pepper
→ Cheesy Sesame Ginger Sauce
06 - 1 cup unsweetened plant-based milk (soy or oat)
07 - 1 cup shredded cheddar cheese (substitute vegan cheese for vegan)
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 Make It:
01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Toss cubed tofu and broccoli florets with olive oil, sea salt, and black pepper. Spread evenly on baking sheet.
03 - Bake for 20 minutes, flipping 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, garlic, cornstarch, rice vinegar, and sriracha if using.
05 - Stir continuously until cheese melts and sauce thickens, about 5 to 7 minutes. Adjust seasoning as needed.
06 - Transfer baked tofu and broccoli to a casserole dish. Pour sauce over evenly and gently toss to coat. Bake uncovered for 10 to 15 minutes until bubbling and golden.
07 - Sprinkle with toasted sesame seeds and green onions. Serve immediately while hot.
