Preheat your oven to 375 F.

Wash and cut your sweet potato into 1/2 inch cubes. Cut the broccoli florets into bite-sized pieces. Bake together on a lined baking sheet until perfectly browned and tender, about 25 minutes. You'll probably want to turn them halfway through cooking. If the broccoli gets too dark, remove it and allow the potatoes to continue to cook.

Cut your tofu into 12 thin slabs, and sandwich those slabs between sheets of paper towel or a clean tea towel. Allow the tofu to dry for about 5 to 10 minutes while you prepare other ingredients. Heat a well-seasoned cast iron or nonstick skillet to medium-high heat. Sear the tofu on each side until golden brown. You may have to work in batches to cook all of the tofu.

Heat your black beans in their liquid either on the stovetop or in the microwave.

In your serving dish, add a layer of potatoes and broccoli. Top with black beans, onion, and grilled tofu. Pour gravy on top of the whole dish, and add salt and pepper to taste.

Or, allow the ingredients to cool, and store them in an airtight container until ready to use.