Vegan Balsamic Glazed Tofu with Spicy Pumpkin Puree and Garlic Broccoli

Directions

Preheat your oven to 180 degrees Celsius and line a baking sheet with parchment paper.

In a bowl, whisk together balsamic vinegar, maple syrup, 10 milliliters of olive oil, garlic powder, and dried thyme.

Add the pressed and cubed tofu to the bowl with the balsamic mixture and gently toss to coat all the pieces.

Spread the tofu on the prepared baking sheet and bake for 25 minutes, flipping the tofu halfway through the cooking time, until it is caramelized and slightly crispy on the edges.

While the tofu is baking, place cubed pumpkin and vegetable broth in a saucepan over medium heat and bring to a boil.

Simmer the pumpkin for 15 minutes, or until soft. Then drain the pumpkin, reserving the broth.

Transfer the softened pumpkin to a blender, add cayenne pepper, salt, and a splash of the reserved vegetable broth, and blend until smooth. Add more broth as necessary to achieve a puree consistency.

In another bowl, combine the minced garlic cloves, tamari, the remaining 5 milliliters of olive oil, and ground black pepper.

Toss the broccoli florets in the garlic and tamari mixture until evenly coated.

In the last 10 minutes of tofu baking, add the broccoli to the baking sheet with the tofu and return to the oven to roast together.

Once the tofu is caramelized and the broccoli is tender and slightly crispy, remove from the oven.

Serve the baked tofu and garlic broccoli on a bed of spicy pumpkin puree. Enjoy your vegan dinner.