[SIDE VEG DOUBLE BROCCOLI] Veggie Spotlight Everything Bagel Tofu Tenders with Roasted Broccoli, Potato Wedges and Dipper Trio (Ranch, Honey Mustard, BBQ)

Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning (you'll use the rest in Step 4), salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.) Roast on top rack for 10 minutes (you'll add more to the sheet then). 

While potatoes roast, in a medium bowl, toss broccoli with a drizzle of oil, a pinch of salt, and pepper.

Once potatoes have roasted 10 minutes, remove sheet from oven; carefully add broccoli to opposite side of sheet. Return to top rack and roast until potatoes are crispy and broccoli is browned and tender, 12-15 minutes. (For 4 servings, leave potatoes roasting. Add broccoli to a separate baking sheet and roast on middle rack, swapping rack positions halfway through.)

While veggies roast, open and drain tofu; press out excess water with paper towels. Cut crosswise into 1-inch-thick planks (we got 8 planks; 16 planks for 4 servings).

In a second medium bowl, whisk together tempura batter mix, remaining Fry Seasoning, and ½ cup cold water (1 cup for 4). 

In a third medium bowl, combine panko with half the Everything Bagel Seasoning (you'll use the rest later). 

Dip each tofu plank in tempura batter; turn to evenly coat (letting any excess drip off). Press into panko mixture until fully coated. TIP: Use a fork to help turn tofu in batter and transfer to panko mixture.

Heat a ⅓-inch layer of oil in a large pan over medium heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated tofu in a single layer (working in batches if necessary).

Cook tofu until golden brown and crispy, 2-4 minutes per side. TIP: Lower heat if tofu begins to brown too quickly.

Transfer to a paper-towel-lined plate; season immediately with salt.