1 350g block of organic firm tofu, pressed (I like to press tofu so it will soak up more sauciness, but you can definitely skip it if you're not in the mood, or are short on time)
1 cup sunbutter
¼ cup + 2 tbsp coconut oil, melted
¼ cup maple syrup
¼ cup gluten-free tamari
½ tsp cayenne pepper, or more to taste
4 heads broccoli, chopped (about 5 to 6 cups)
Instructions
Slice your tofu into a couple of slabs and lay them out on a kitchen towel folded in half. Place another folded towel on top of the tofu, then add something heavy on top, like a few big cookbooks. Press the tofu for 30 to 60 minutes.
Mix the sunbutter, coconut oil, maple syrup, tamari and cayenne together. Taste and adjust spiciness or other seasonings to taste.
Cut your tofu slabs into half-inch cubes and put them in a bowl.
Take half of the marinade and pour it over the tofu, mixing well to ensure everything is coated. Let it sit for at least half an hour.
Preheat the oven to 375 degrees. Place the tofu onto a large baking tray lined with parchment paper. Make sure everything is in one layer.
Bake for 30 minutes, stirring the pieces around occasionally. Bits of the marinade will crumble off the tofu (they taste delicious!).
While the tofu is cooking, steam your broccoli for about 5 minutes.
When the tofu is finished, toss it together with the broccoli and add the rest of the marinade. Serve hot, room temperature or cold.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/allergy-friendly-ingredients-what-to-do-with-tofu-and-tempeh/