To make this easier and save time, purchase pre press tofu available at Whole Foods, Trader Joes, or if you are in the area of Dierbergs local grocery store. (Check your local grocery store to see if they carry it.) If you don’t have pre pressed tofu, you will have to press it yourself. See instruction 2.

Press your tofu. Skip this step if you have pre pressed tofu. Drain, remove from package and slice in half vertically making the block thinner.  Take sliced pieces and cut them in half so now you have 4 blocks. Place the 4 tofu blocks between two thick paper towels folded into the shape of the tofu. Then place something heavy on top like a heavy skillet with weights or my favorite; old college textbooks. Press for a minimum total time of one hour. After the first 30 minutes, change the paper towels (they will be soaked) and continue pressing for the remainder of the 30 minutes. You can also do this using a tofu presser.

Once tofu is done pressing (or you just have pre pressed tofu), preheat your oven to 375 degrees F (190 C) and cut your tofu in small cubes. Begin to make your marinate. In a large bowl, add Karuna’s Rejuvenate Whole Plant Juice, liquid aminos, ground ginger, garlic powder, and onion powder. Mix until well combined.

Add tofu chunks to your marinate, toss, and cover letting it sit in the refrigerator for 10 to 15 minutes. Once tofu is done marinating grab a large sheet pan, (you might need two pans) and line it with parchment paper. Arrange tofu cubes on pan along with frozen or fresh butternut squash, broccoli, and brussel sprouts. (Again use two pains if needed). Drizzle oil, salt, and pepper on your veggies coating evenly and add to preheated oven baking for 30 minutes.

Begin to make your stir fry sauce. In a separate bowl, add Karuna’s Rejuvenate Whole Plant Juice, liquid aminos, garlic powder, apple cider vinegar or rice vinegar, tapioca starch or cornstarch, sesame oil, and organic cane sugar. Mix until well combined. Grab a large skillet and place over medium-high heat. Add baked tofu chucks and stir fry sauce to the pan and cook for 2 minutes until sauce thickens up. Remove from heat.

Begin to assemble your bowl adding butternut squash, broccoli, brussel sprouts, and tofu. Garnish with sesame seeds and/or parsley and serve. This recipe will keep in the refrigerator for 2 or 3 days.It does not freeze well.