This is a scrumptious, healthy sheet pan meal that's great for guests or a quick weeknight dinner. Tofu has the ability to soak up almost all of the flavors added to it, making each bite an explosion of flavor.
In a medium-sized mixing bowl, whisk the Sriracha with the Tamari, honey and sesame oil. Add 1/4 cup of it to a large mixing bowl and set the rest aside.
Line a baking sheet with a double layer of paper towels. Remove the tofu from its packaging and drain. Cut it into even slices, about 1/2 to 1-inch thick, placing them on the paper towels as you go. Then place another layer of paper towels on top and gently press down to remove as much liquid as possible. Now cut the slices into cubes and add them to the bowl with the 1/2 cup of marinade. Toss gently to be sure they're well coated. Cover with plastic wrap, and let the tofu marinate in the refrigerator for at least 1 hour, and up to overnight. (The more the better.) Every so often, gently mix the tofu with the marinade.
About 15 minutes before the marinating time ends, preheat the oven to 450°F.
Combine the broccoli with the marinated tofu on a sheet pan (no liner needed). Drizzle another 1/4 cup of the marinade over everything and toss. With everything in a single layer, sprinkle lightly with salt and pepper and place in the preheated 450°F oven. Roast until the tofu is golden and the broccoli is tender and beginning to brown as well, about 30 minutes. Use a spatula to flip the tofu and broccoli about halfway through the cooking time.
Once it's done, drizzle with the remaining 1/4 cup of the marinade and sprinkle with the sesame seeds. Ideally, use a sesame seed grinder to do so. Serve!
You can also use soy sauce, but if you want to keep it gluten-free, be sure to use a gluten-free soy sauce. (Tamari is almost always gluten-free.)