• *If you have time, use half the prepared sauce and marinate the tofu. If not, the tofu can be cooked right away.

Roasted Veggies

• Pre-heat the oven to 400 degrees and line 2 baking sheets with parchment.
• Start by washing the potatoes and cutting them into small cubes. See photos for reference. Cut the broccoli into bite-sized pieces.
• Add the potatoes to one baking sheet and broccoli to the other. Drizzle both with olive oil, Italian seasoning, salt and pepper. Toss using your hands to coat and combine.
• Bake in the oven at 400 for around 20-35 mins, flipping halfway. Keep an eye on them as the broccoli may be ready before the potatoes. If the potatoes are cooked but not crispy, you can broil them for a minute or 2 on each side to get them nice and crisp. Keep a close eye on them while broiling.

Maple Glazed Tofu

• For the marinade, add maple syrup, BBQ sauce, soy sauce, garlic and paprika powder into a bowl and whisk to combine.
• Cut tofu into 6 equal slices. Next, cut cross hatch patterns into each tofu slice. Be careful not to cut too far into the tofu, or it will fall apart.
• Add the oil to a pan on medium heat, and cook tofu for 3-4 minutes per side.
• Next, start adding the marinade using a brush, being sure to get the sauce into all the cross hatch patterns. Leave about 1/4 of the sauce for later. Cook for another minute or two per side until the tofu is browned and caramelized from the maple syrup.
• Remove tofu from the pan, and brush with the remaining maple glaze.

Bowl Assembly

• Divide all the cooked ingredients between 4 meal prep containers. Serve with your favourite sauce or dipping sauce if desired, store in the fridge until ready to eat and enjoy!