NUTRITION

SERVINGS

INGREDIENTS

400g Firm Tofu

1 cup Broccoli

1 medium Red Bell Pepper

1 small Red Onion

1 tsp Olive Oil

1 tbsp Cornstarch

2 tbsp Coconut Aminos

1 tsp Garlic Powder

1 tsp Smoked Paprika

PREPARATION

• 1

  Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

• 2

  Drain the tofu and press it for at least 15 minutes to remove excess moisture. Then, cut the tofu into 1-inch cubes.

• 3

  In a medium bowl, combine the tofu cubes with coconut aminos, garlic powder, and smoked paprika. Toss gently to evenly coat.

• 4

  Sprinkle the cornstarch over the tofu and toss again until each cube is lightly coated. This will help achieve a crispy texture when baked.

• 5

  Cut the broccoli into florets, slice the red bell pepper into strips, and cut the red onion into wedges. Place the vegetables in a separate bowl.

• 6

  Drizzle the vegetables with olive oil and season with a pinch of salt and pepper if desired. Toss to ensure even coating.

• 7

  Arrange the tofu cubes on the prepared baking sheet in a single layer. Place the baking sheet with tofu in the preheated oven and bake for 25 minutes, flipping halfway through, until the tofu turns golden and crispy.

• 8

  Halfway through the tofu baking time, spread the vegetables on another baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

• 9

  Once both the tofu and vegetables are cooked, plate them together and serve warm.