For this dish, I sliced one package of firm tofu into 6 equal slices, then pressed the tofu for an hour. The slices were then marinated in a ginger orange sauce for 4-5 hours, before they were baked for about 20 minutes at 425F. The broccolini was sauteed in olive oil and garlic with a touch of crushed red pepper. I didn’t add salt and pepper to the broccolini since the baked tofu was already pretty flavorful from marinating.
When it came time to serve this dish, I decided to get a little fancy with the plating. Plating can be fun, but it’s hard! I sliced each tofu slice into 4 smaller pieces. Created a nice swoosh with the sauce on a large white plate, then plated the broccolini and quinoa side by side with pieces of tofu carefully placed on top.
My friend Cassie mentioned that as she was scrolling through newsfeed, her mom caught a glimpse of the above photo, and asked Cassie if the dish was from a magazine. Win!