Also, my original intent was to skewer the tofu but cutting the block into tofu steaks saved time so I went with it - and it came out perfectly. Use the skewers if you are going for presentation. Tip: This marinade can be used for any protein. You can leave it over night, for just an hour or simply brush it on - so versatile!
(Without the skewer!)
Serves 4 Vegan, Gluten Free Printable Recipe
Tofu 1 block extra firm tofu Dark sesame oil (or any oil you have on hand) Agave (or honey) Sunflower seed butter (or peanut butter, or tahini) Bragg Liquid Aminos (or soy, or tamari) Rice vinegar (or apple cider vinegar or white) 2 cloves fresh garlic, minced Broccoli 1 head broccoli, chopped Bragg Liquid Aminos (or soy, or tamari) Rice vinegar (or apple cider vinegar or white) Agave (or honey) Water
1. Press water from the tofu then slice in half and then through the center into "steaks" or however you like to slice your tofu - any way will work.
2. Preheat grill to medium high. Mix about 1 tbsp each - sesame oil through vinegar; stir well; mix in garlic. Adjust to taste. Add tofu and coat all sides; save the remaining for dipping sauce. Grill to desired temperature.
3. Meanwhile steam the broccoli, about 10 minutes; as that cooks whisk about 1 tsp each liquid aminos through agave and add about 1 tbsp water; adjust to taste. Pour over steamed broccoli.
4. Serve one slice tofu and 1/4 broccoli mixture on each of four plates with a side of left over marinade.