Sesame Pomegranate Tofu and Broccoli

Pomegranate juice adds a tangy sweetness to the sauce for this vegan tofu and broccoli bowl. Serve on a bed of rice or enjoy on its own.

Makes 2 Servings


  • 1 block extra firm tofu, pressed
  • 1 head broccoli, cut into florets
  • 3 tablespoons sesame oil, divided
  • cup soy sauce
  • cup Red Crown Pomegranate Juice (Original or With Pulp)
  • ¼ cup agave syrup
  • 3 tablespoons rice wine vinegar
  • 1 tablespoons sriracha
  • 4 cloves garlic, chopped
  • 1 inch ginger, grated
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame seeds, plus more for serving
  • rice for serving
  • green onions for serving
  • pomegranate seeds for serving


  • After pressing the tofu, preheat oven to 400 °F.
  • Arrange broccoli on one side of a parchment-lined baking sheet. Drizzle with 1 tablespoon sesame oil. Toss to coat.
  • Cut tofu into cubes. Place tofu on other side of sheet pan and toss with 1 tablespoon of sesame oil to coat. Arrange in single layer.
  • Bake tofu and broccoli for 15 minutes.
  • In a medium mixing bowl, whisk together remaining sesame oil, soy sauce, Red Crown Pomegranate Juice, agave, rice wine vinegar, sriracha, garlic and ginger.
  • Whisk in cornstarch until completely dissolved. Add sesame seeds.
  • Once done baking, toss broccoli and tofu in sauce. Toss to coat.
  • Return baking sheet to oven and bake for 5 minutes.
  • Remove, stir and bake again for 4 to 5 minutes.
  • Serve with rice, pomegranate seeds, green onion and sesame seeds.