Step 1

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.

Step 2

Pat the tofu dry and cut it into 4 rectangles of about 4x3-inch, 1-inch thick. Transfer to the prepared baking sheet.

Step 3

To a saucepan, add the orange juice, orange zest, soy sauce, coconut sugar, oil, and white vinegar. Heat over medium heat for about 3 minutes, or until the sugar has dissolved. Add the diluted cornstarch and heat for another 2-3 minutes, stirring regularly until it thickens.

Step 4

Reserve about 1/4 cup of the orange sauce to pour over the tofu after baking. Pour the remaining orange sauce over the tofu rectangles, flip the tofu to coat it evenly with the sauce. At this point, I also recommend adding a few orange slices to the baking sheet.

Step 5

Bake for 10 minutes, flip the tofu, and bake for another 10 to 15 minutes, or until golden brown. Keep an eye on it to make sure it doesn't brown too much, it should just caramelize.

Step 6

In the meantime, prepare the white beans.

Step 7

Once the tofu is golden brown, remove from the oven and glaze with the reserved orange sauce.

Step 8

Drain and rinse the white beans if using canned ones. Transfer to a medium size bowl. Add the vegan pesto, chopped cilantro, garlic, lime juice, nutritional yeast, salt, and sugar. Stir to combine. Taste and adjust seasonings to taste.

Step 9

Top each tofu block with about 1/4 cup of the herby white beans and serve with white rice!