Ginger-Sesame Tofu and Broccoli Sheet-Pan Bowls

Press and cube 14 ounces of firm tofu. Toss it with 4 cups of broccoli, one sliced pepper, two carrots, one tablespoon of oil, ginger, garlic, and a splash of lower-sodium soy sauce. Spread everything on a parchment-lined tray and roast at 425°F until the vegetables are tender and the tofu is browned, turning once; ovens vary, so watch the food closely. Finish with lime and a teaspoon of sesame seeds, then serve over cooked brown rice. This makes about four flexible bowls. Refrigerate leftovers promptly in covered containers and reheat until steaming. #HealthyRecipes #TofuBowl #SheetPanDinner #PlantForward