Preheat oven to 425 degrees F. Grease a 9x13 baking sheet and set aside.
Add all the broccoli ingredients to a large bowl, toss and set aside.
Line up 3 shallow bowls for your work station. In bowl 1, add soy sauce and vegan Worcestershire sauce and whisk together. In bowl 2, add flour, water, garlic powder, paprika, and salt. Whisk together. In bowl 3, mix the bread crumbs with vegetable oil.
Cut your tofu blocks in half and half again (making 4 pieces total). Take one piece of tofu and press down in the soy sauce mixture, flipping to get all sides seasoned, then dip it into the flour mixture, then dredge in the breadcrumbs mixture, pressing to coat. Place onto prepared baking sheet and repeat with remaining tofu pieces.
Lightly spray each pieces of tofu over the top with cooking oil spray.
Add broccoli to sheet pan and cook for a 20 - 25 minutes or until golden brown and the crust is crispy, flipping on the broccoli halfway through.
While tofu is cooking, add cornstarch and water to a small bowl, set aside. Add all the remaining ingredients for "honey" garlic sauce to a small saucepan over medium heat. Bring to a boil, then reduce to low. Pour the cornstarch mixture into the saucepan and stir through until sauce thickens, about 2 - 3 minutes. Set aside and allow to cool (sauce will thicken more as it cools)
Garnish the tofu with parsley if desired and serve immediately with the “honey” garlic sauce.