Crispy Baked Tofu Bowls

Ingredients

• 200 g extra-firm tofu, pressed and cut into cubes
• ½ cup gluten-free panko breadcrumbs
• 1 tbsp gluten-free tamari
• 1 tsp pure maple syrup
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp sesame seeds
• 2 scallions, thinly sliced; green and white parts separated
• 1 tsp fresh ginger, finely grated
• 200 g broccoli, cut into small florets
• 100 g cucumber, thinly sliced
• 1 tbsp olive oil
• ¼ tsp salt

Method

1. Heat the oven to 425°F and line a baking tray.
2. Toss tofu with tamari, then coat each cube in breadcrumbs.
3. Roast tofu and broccoli until crisp-edged and tender.25 min timer
4. Stir vinegar, maple syrup, sesame oil, ginger, and scallion whites.
5. Serve tofu and broccoli over cucumber; spoon sauce over and scatter sesame and scallion greens.