Ingredients:

    1 block extra firm tofu, sliced in half and pressed for 15 mins to remove excess moisture 
        
    1 large head broccoli, chopped into florets
    
    2 sweet potatoes, chopped into small cubes
        
Marinade for tofu:

    1 tbsp sesame oil

    1 tbsp tamari or soy sauce

    1.5 tbsp cornstarch

For the peanut sauce:

    1/3 cup peanut butter

    2 tbsp tamari or soy sauce

    1 tbsp rice vinegar

    1 tbsp sesame oil

    1.5 tbsp maple syrup or honey

    1/2 tsp garlic powder or 1 clove grated garlic

    Water to thin

Method:

Preheat oven to 400 degrees.

In a bowl, add your broccoli and season generously with olive oil, salt, pepper, and garlic powder. Pour onto one side of your baking sheet, then repeat the same process with your sweet potatoes. Place in the oven to bake for 15 minutes.

Meanwhile, cut tofu into 1-inch chunks and place in a bowl. Season with salt, pepper and garlic powder. Add 1 tbsp sesame oil and 1 tbsp tamari and mix to coat. Sprinkle with the cornstarch, and gently toss so the tofu pieces are evenly coated in cornstarch.

Remove your baking sheet from the oven, push the veggies to one side and add the tofu. Bake everything for another 20-25 minutes, until the sweet potatoes are tender, the broccoli is lightly charred and the tofu chunks are golden and crispy.

Mix together all of your peanut sauce ingredients in a bowl or jar. Add a bit of water to thin as needed. Taste and adjust.

Serve sweet potatoes, broccoli, and crispy tofu in bowls topped with peanut sauce.

Serves 2 generously