Ingredients

1.

Tofu, raw (not silken), not cooked, extra firm, not drained
14 oz
2.

Seasoned salt
0.5 tsp
3.

Black pepper
0.5 tsp
4.

Garlic powder
0.25 tsp
5.

Onion powder
0.25 tsp
6.

Italian seasoning
0.25 tsp
7.

Chili powder
0.25 tsp
8.

Vegetable broth, bouillon or consomme
0.5 cup
9.

Worcestershire sauce
1 tbsp
10.

Cauliflower, raw
20 oz
11.

Olive Or Extra Virgin Olive Oil
1 tbsp
12.

Salt
0.5 tsp
13.

Black pepper
0.5 tsp
14.

Broccoli
12 oz
15.

Salt
0.5 tsp
16.

Black pepper
0.5 tsp
17.

Butter, unsalted
2 tbsp
18.

Cheddar cheese
0.5 cup, shredded
19.

Scallions
1 tbsp, chopped

Instructions

1.
Prepare your tofu up to 24 hours in advance to get the maximum flavor. Begin with a full 14-ounce block of extra firm tofu, and press as much liquid as you can out of the tofu while keeping it intact. You can use paper towels to absorb the excess liquid from the sides and top of the tofu. Slice the tofu block in half to make 2 shorter rectangles, and then slice those 2 pieces through their middles to make 4, ~3 bd -ounce tofu steaks. Season one side of each steak with the seasoned salt, pepper, garlic powder, onion powder, Italian seasoning, and chili powder.
2.
Gently press the seasonings into the tofu so they stick. Arrange the steaks in a dish you can fill with marinade, making sure the steaks are fitting snugly. A 7x5 small glass dish is the perfect size for 4 tofu steaks. In a small bowl, stir together the vegetable broth and worcestershire sauce. Pour the mixture into the dish, being careful not to remove the spices from the tofu. Fill the dish with more vegetable broth if necessary until the tofu is just covered by liquid. Cover your tofu steaks and marinate in your refrigerator for a minimum of 12 hours and a maximum of 24 hours.
3.
When it s time to cook the meal, focus on the loaded cauliflower first. Turn on your oven to preheat to 350 degrees. Cut a small head of cauliflower by removing the outer leaves and hard core and breaking the head apart into chunky florets. Add florets to a mixing bowl until it equals the weight listed in the ingredients. Toss the cauliflower florets with olive oil, salt, and pepper until they re coated. Arrange the seasoned florets on a sheet tray and bake them for 35 minutes.
4.
While the cauliflower is in the oven, make the broccoli. Steam the broccoli in your preferred style. It may be easiest to steam a frozen bag of broccoli florets in your microwave according to the bag s directions. When the broccoli florets are steamed, add them to a different mixing bowl until it equals the weight listed in the ingredients. Toss the broccoli with salt and pepper, and set it aside to cool temporarily.
5.
To make clarified butter, you need to add the butter to a small pot over low heat on your stove. You may want to include more butter than what is listed to give yourself extra to work with. Let the butter slowly melt and heat until a pale foam starts to foam. Use a slotted spoon to gently scoop out the pale foam and discard it, leaving behind a translucent yellow butter liquid in the pot. When the butter has been clarified and all the foam has been removed, toss the steamed broccoli once more with the allotted amount of clarified butter in the mixing bowl. Leave the broccoli aside for serving.
6.
You should have time to cook the steaks while the cauliflower is still in the oven. Heat a non-stick pan over very high heat on the stove. When the pan is hot, gently transfer your marinated tofu steaks to the pan, seasoned side down. Leave any excess marinade in your dish. Let the steaks cook on the seasoned side until the seasonings char and naturally release from the pan. Reduce the heat, and flip the tofu steaks onto their other side. Now, pour the extra marinade into the pan so it infuses the steaks as they finish cooking. When the tofu steaks have charred on the second side, they re ready for serving.
7.
When the cauliflower has finished cooking in the oven, remove the tray and toss the florets on the tray briefly. Push the cauliflower florets together in a single layer, and sprinkle the shredded cheese over the cauliflower. Return the tray to the oven for 5 or more minutes until the cheese has melted on top. For serving, distribute the loaded cauliflower, buttered broccoli, and 1 tofu steak per person on each plate. Chop the green onion and sprinkle it over the loaded cauliflower and enjoy.