Cut tofu into cubes, place into a bowl and toss with Bragg’s liquid aminos, Italian seasoning, and garlic powder.

To cook the tofu, bake on parchment lined baking sheet in a preheated oven at 400 degrees F. for 20-25 minutes or cook in an air fryer, line the basket with parchment paper,

spread seasoned tofu in a single layer on the basket, and bake for 12-15 minutes at 375 degrees F. turning halfway. Set aside.

Heat oil in a large saucepan over medium-high. Add onion and cook until soft, about 3 minutes.

Stir in bell pepper, garlic, ginger, carrot, and cook until fragrant, about 2 minutes.

Mix vegetable broth with cornstarch and Bragg’s Liquid Aminos. Add to the vegetables stirring until the sauce is thick.

Stir in the prepared tofu and stir to coat with the vegetables and sauce.

Sprinkle with green onions.