Tofu Bowl

2 cups cooked rice
2 cups broccoli or cauliflower florets
2 tsp olive oil, divided
1 block (16 oz) tofu
salt/pepper to taste

Peanut Sauce:
1/4 cup Braggs Liquid Aminos
1/4 cup liquid sweetener (agave or maple syrup)
2 tsp Sriracha
1/4 cup creamy natural peanut butter
water to achieve desired thickness (up to 1/4 cup)

Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 30 minutes. If you aren't using a non-stick baking sheet, lightly spray with cooking spray.

Toss the broccoli and cauliflower with 2 teaspoon olive oil and a pinch of salt and pepper. Place in the oven and roast for 30 minutes until just tender.

Remove tofu and veggies from oven and place in a shallow bowl.

Whisk or blend together the ingredients for the sauce until creamy and smooth, adding water to desired thickness. Add 1/2 of the sauce to the tofu bowl and toss.

Heat remaining olive oil in a large nonstick skillet over medium heat. Add tofu, in batches, until crispy and golden browned, about 3-4 minutes. Arrange rice and veggies on a plate or in a bowl. Top with tofu pieces and drizzle with peanut sauce.

Options:
- Layer a bed of spinach  below the rice, veggies, and tofu.
- Toss the broccoli and/or cauliflower with some garlic powder, or a little sweet Thai chili sauce.
- Dress it up by sprinkling top with peanut pieces and with some live wedges on the side.
- Swap out broccoli/cauliflower for seasonal produce like summer squashes, bell peppers, winter squash, sweet potatoes, etc.

- Also try Garlic Sweet and Sour Sauce or Plum Sauce