sauteed leafy greens (I used a mix of kale, cabbage and shredded Brussel sprouts)
sunflower and/or sesame seeds, for topping
Instructions
Arrange tofu in a single layer on a rimmed baking sheet (foil-lined, if you prefer simpler clean-up). Combine remaining tofu ingredients and pour over. Refrigerate at least 4 hours or overnight, flipping tofu halfway if you have the chance.
When tofu has marinated, preheat broiler. Broil tofu 8-10 mins, until browned and slightly puffy. Flip, broil another 6-8 mins, watching tofu closely to avoid burning. Allow to cool slightly.
While tofu is broiling, combine all mango ingredients in a small bowl and set aside.
Combine cilantro and sunflower seeds in a food processor and pulse until finely chopped. Add oil, juice and salt and process until a loose paste forms (like, uh, pesto).
Portion rice or grain and sauteed veggies across bowls. Top with tofu and mango; scatter seeds over top. Serve pesto over top or alongside for dipping and mixing in as you eat. Enjoy!
Notes
Prep time does not include a recommend marinating time of 4+ hours for the tofu.
Re: slicing the tofu: I like to slice the block in half lengthwise and then stand each half up on its side and butterfly it, for lack of a better term. Slice the resulting quarters into 6-8 slabs each.
Recipe by the pig & quill at https://thepigandquill.com/sesame-balsamic-tofu-bowls-with-chile-mango-sunflower-cilantro-pesto/