Orange Ginger Tofu with Sesame Spinach and Quinoa Blend

Drain and cube the tofu.

Place tofu on a lightly sesame-oiled sheet pan and bake at 425°F for 10 minutes.

Flip the tofu and bake for another 10 minutes, then set aside.

Meanwhile, chop 3 cloves garlic and a 1-inch piece of fresh ginger.

Sauté garlic and ginger in 1 teaspoon toasted sesame oil until fragrant and toasty.

Add 1 cup orange juice, 1/8 cup soy sauce or coconut aminos, and 2 teaspoons agave or sweetener.

Bring the mixture to a boil.

Make a slurry by mixing 1 teaspoon cornstarch and 1/4 cup water with a fork.

Add the slurry to the boiling mixture and stir until it thickens quickly.

Add the tofu to the sauce.

For sesame spinach: Sauté 2 cloves chopped garlic in sesame oil until toasty.

Add baby spinach and stir until slightly wilted, then turn off heat.

Sprinkle with sea salt and sesame seeds.

This dish pairs well with white rice, noodles, or grains like quinoa and millet.