NUTRITION

SERVINGS

INGREDIENTS

350g Extra Firm Tofu

1 Tbsp Peanut Butter

1 Tbsp Low-Sodium Soy Sauce

1 Tsp Rice Vinegar

1 Tsp Maple Syrup

1 Medium Red Bell Pepper

1 Cup Broccoli

1 Medium Carrot

1 Tsp Olive Oil

1 Tsp Garlic Powder

1 Tsp Onion Powder

Pinch of Black Pepper

PREPARATION

• 1

  Press the tofu for at least 20 minutes to remove excess moisture, then cut into bite-sized cubes.

• 2

  Preheat the oven to 400°F. In a bowl, gently toss the tofu cubes with garlic powder, onion powder, black pepper, and a dash of salt if desired.

• 3

  Transfer the tofu to a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until crispy and golden.

• 4

  While the tofu bakes, prepare the peanut sauce by whisking together peanut butter, low-sodium soy sauce, rice vinegar, and maple syrup. Add a splash of water if needed for a smoother consistency.

• 5

  Chop the red bell pepper, broccoli, and carrot into even pieces. Toss them with olive oil, a pinch of garlic powder, and black pepper.

• 6

  Spread the vegetables on another baking sheet and roast in the oven for 20 minutes or until tender and slightly caramelized.

• 7

  Once both the tofu and vegetables are ready, plate them and drizzle generously with the peanut sauce.

• 8

  Serve warm and enjoy your perfectly balanced, flavor-packed meal.