Sheet Pan Easy Vegan "Beef" and Broccoli

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subheading: For The "Beef":

1 Block(15oz.) Extra firm tofu, frozen and thawed, then pressed*

¼ Cup Soy sauce or Tamari for GF option

¼ Cup Vegetable broth

2 Tablespoons Sesame or olive oil

2 Tablespoons Agave or maple syrup

2 Tablespoons Rice wine vinegar

2 Tablespoons Gochujang paste or chili paste(optional)

4 Cloves Garlic, finely chopped

1 teaspoon Ginger, grated

1 Large Shallot, sliced

½ teaspoon Black pepper

subheading: For The Broccoli:

3 Tablespoons Soy sauce or Tamari

1 Tablespoon Sesame or olive oil

1 teaspoon Agave or maple syrup

1 teaspoon Rice wine vinegar

1 teaspoon Gochujang

3 Cups Fresh broccoli florets

subheading: For the Extra Sauce(optional):

⅔ Cup Vegetable broth

2 Tablespoons Soy sauce or Tamari

1 Tablespoon Gochujang paste or chili paste

2 teaspoons Agave or maple syrup

1 teaspoon Sesame oil

2 teaspoons Cornstarch

2 teaspoons Water

Directions at rabbitandwolves.com

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