Preheat the oven to 400 degrees. Drain the block of tofu and pat dry. Slice the tofu into cubes. In a large mixing bowl, stir together the rest of the tofu ingredients. Add the tofu and use a rubber spatula to carefully stir, coating each piece in the marinade. Line a rimmed baking sheet with parchment paper or a silpat, then spread the tofu in an even layer. Bake 35 minutes.

Add the rice, water, and salt, to a 2 quart sauce pan. Bring the water to a boil, give the rice a little stir, then cover, and reduce the heat to low. Simmer, covered, for 15 minutes, or until all the water is absorbed. Let the rice sit for 10 minutes before pouring in the vinegar and stirring.

Wash and cut the broccoli into florets. When the tofu has 15 minutes left on its timer, remove the tray from the oven, and carefully push the tofu to one end of the tray. Add the broccoli with a tiny drizzle of olive oil, then return the tray to the oven to bake for the remaining 15 minutes.

Cut the cucumber into matchsticks, peel the carrots into ribbons, dice the green onions, and slice the avocado.

In a small bowl, stir together the dressing.

Once all the components are done cooking, it’s time to eat! I like plating my bowls in a pinwheel, so I can see all the ingredients. Pour a little dressing over each bowl, then sprinkle on some toasted sesame seeds. This dish can be enjoyed warm or cold. Happy eating!