Sesame-Crusted Tofu with Brown Rice & Broccoli

Press the 32 oz of tofu: Wrap each block in paper towels, place on a plate, put another plate on top, and weigh it down with something heavy. Let sit for 30 minutes to remove excess moisture.

While the tofu is pressing, rinse 3 cups of brown rice in cold water until the water runs clear. Add to a large pot with 6 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender.

Prepare the marinade: In a bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons maple syrup, 3 minced garlic cloves, and 1 tablespoon grated ginger.

Cut the pressed tofu into 1-inch cubes. Place in a shallow dish and pour half the marinade over it. Gently toss to coat and let marinate for 15 minutes.

In a small bowl, mix 1/4 cup white sesame seeds and 1/4 cup black sesame seeds. In another bowl, place 3 tablespoons cornstarch.

Remove tofu from marinade (reserve the marinade). Lightly coat each piece in cornstarch, then press into the sesame seed mixture to coat all sides.

Heat 3 tablespoons avocado oil in a large non-stick skillet over medium-high heat. Cook the tofu in batches, about 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.

In the same skillet, add 1 tablespoon avocado oil. Add 3 minced garlic cloves and 1 tablespoon grated ginger, sauté for 30 seconds until fragrant.

Add 6 cups broccoli florets, 2 diced red bell peppers, and 2 cups edamame to the skillet. Stir-fry for 5-7 minutes until the broccoli is bright green and slightly tender.

Add the reserved marinade plus 1/4 cup water to the vegetables. Cover and steam for 2 minutes.

In a small bowl, whisk 4 scoops of unflavored protein powder with 1 cup water until smooth. Slowly pour into the vegetable mixture while stirring constantly to create a protein-rich sauce. Cook for 1-2 minutes until slightly thickened.

Stir in 2 tablespoons sesame oil, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes.

Chop 1 cup roasted cashews roughly and slice 6 green onions.

To serve, divide the brown rice among four plates. Top with the vegetable mixture, arrange the sesame-crusted tofu on top, and garnish with chopped cashews and sliced green onions.