1/3 cup olive oil (or a more neutral oil like grapeseed oil)
zest of 1 lime
juice, 2 limes
1 1/2 tbsp maple syrup (or honey)
1 tsp garlic powder
1/2 tsp red pepper flakes
salt, to taste
1/3 cup of pistachios (or other nuts + seeds)
Preheat oven to 425 degrees F.
Make rice according to package instructions.
Combine olive oil, lime zest, lime juice, maple syrup, garlic powder, red pepper flakes and salt together in a large bowl.
Press tofu to remove extra water and then chop into 1 inch cubes.
Dip cubes into sauce to coat but allow any extra sauce to drip back off into the bowl. *
Place tofu on a parchment or silicone lined baking sheet to bake for 20 minutes.
Remove tofu from oven and flip while also pushing all tofu to one side of the sheet (it will be crowded, this is fine!).
Dip broccolini into sauce and let extra liquid drip back off into the bowl. Place broccolini on the other side of the baking sheet.
Bake tofu + broccolini for 15 minutes or until edges of broccolini are crisp and tofu is golden brown.
Chop up cilantro and add half of it to your rice.
For the remaining half chop up finely and add to the rest of your sauce liquid.
Divide rice between 4 bowls and top evenly with tofu and broccolini. Drizzle with remaining sauce and sprinkle with pistachios or other nuts and seeds for crunch.
*Make sure you’re not overcoating the tofu + broccolini as marinade is also used for sauce. If you don’t have enough sauce to drizzle on bowls you can add a couple more splashes of olive oil and lime juice to top it off.