Instructions

1. Whisk together the sauce ingredients (lasts up to a week in the refrigerator).
2. Press the tofu to remove as much liquid out as you can. Cut the tofu in half long ways, then cut into strips. Remove any additional extra liquid with paper towels.
3. Coat the tofu cubes with the flour, salt and pepper + any other seasonings of choice.
4. Dunk the tofu into the almond milk, then immediately into the bread crumbs to coat until covered. Continue doing this until all of the tofu is covered.
5. Add tofu on a parchment/silicon mat lined baking sheet and bake in the oven at 350 F on convection for 25 minutes or 400 F in a conventional oven, flipping halfway through.
6. To a large hot pan, add in the steamed kale, broccoli, tofu, and sauce. Coat everything evenly and cook until it thickens, about 1-2 minutes.