To make the marinated tempeh, mix the marinade ingredients together in a shallow dish then add the cubed tempeh. Let sit for 20-30 minutes. Option to press tofu during this time. Bake at 400 F for 20 minutes on a baking tray lined with parchment paper. Once it's baked, spoon any remaining marinade over the cubes.

To make the baked tofu, toss the cubed tofu with the soy sauce, garlic powder and a pinch of salt and pepper. Sprinkle with cornstarch if using and toss again. Transfer to a parchment-paper lined baking pan and bake at 400 F for 20-30 minutes until browned. You can bake it at the same time as the tempeh.

You can leave the broccoli raw but it's suggested to steam it. Bring water to a boil then add the broccoli in a steamer basket, cover and cook for 4 minutes. Remove from heat.

If you're making a dressing for the salad, prepare that now.

Prepare 4 bowls with a handful of arugula or other greens of choice. Divide the rest of the ingredients between the 4 servings. Drizzle each with tahini and lemon or a dressing of choice and enjoy.