Instructions
Preheat the oven to 425ÂșF (220ÂșC) and line a baking sheet with parchment paper or a silicone mat.
In a bowl, whisk together the almond butter, ginger, tamari, sriracha, vinegar, and 1/3 of the oil.
In another bowl, add the tofu pieces, 1 tsp of oil, sea salt, and arrowroot powder (or tapioca starch). Give it all a good toss.
Spread the broccoli on one end of the prepared baking sheet and tofu on the other end. Drizzle broccoli with the remaining oil and toss gently. Arrange in a single layer.
Place the baking sheet in the oven and cook for 15 to 20 minutes. Toss the tofu and broccoli halfway through baking. Rotate the baking sheet halfway. Continue cooking until crispy
Divide the starch of choice, tofu, broccoli, avocado and sauce evenly between bowls. Garnish with sesame seeds & hemp seeds. Enjoy!
Ingredients
3 Tbsp Almond Butter
1/2 tsp Ginger (fresh, minced)
2 Tbsp Tamari
1 Tbsp Sriracha
1 Tbsp Rice Vinegar
2 Tbsp Sesame Oil (divided)
1 Tbsp Nutritional Yeast
2 cups Broccoli (chopped into florets)
8 oz Tofu (extra firm, pressed, cubed)
2 tsp Arrowroot Powder
1/4 tsp Sea Salt
1/2 Avocado (sliced)
1 tsp Sesame Seeds
1 tsp Hemp Seeds
Instructions
Preheat the oven to 425ÂșF (220ÂșC) and line a baking sheet with parchment paper or a silicone mat.
In a bowl, whisk together the almond butter, ginger, tamari, sriracha, vinegar, and 1/3 of the oil.
In another bowl, add the tofu pieces, 1 tsp of oil, sea salt, and arrowroot powder (or tapioca starch). Give it all a good toss.
Spread the broccoli on one end of the prepared baking sheet and tofu on the other end. Drizzle broccoli with the remaining oil and toss gently. Arrange in a single layer.
Place the baking sheet in the oven and cook for 15 to 20 minutes. Toss the tofu and broccoli halfway through baking. Rotate the baking sheet halfway. Continue cooking until crispy
Divide the starch of choice, tofu, broccoli, avocado and sauce evenly between bowls. Garnish with sesame seeds & hemp seeds. Enjoy!
