Roasted Garlic and Herb Firm Tofu with Charred Broccoli and Brown Rice Bowl

Preheat your oven to 400 deg F (200 deg C).

Press the firm tofu between paper towels to remove excess moisture, then slice into 1-inch cubes.

Toss the tofu and broccoli florets with olive oil, minced garlic, a pinch of salt, and a dash of black pepper on a sheet pan.

Bake for 25-30 minutes, turning halfway, until the tofu edges are golden and the broccoli is tender with charred, crispy tips.

While the vegetables roast, simmer the brown rice in salted water for 40-45 minutes until fluffy.

To assemble, fluff the rice into a bowl, top with the roasted tofu and broccoli, and drizzle with a final touch of extra virgin olive oil and a squeeze of fresh lemon juice for brightness.