NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Sweet potato

0.5 cup Red beet

0.25 tbsp Avocado oil

2 tbsp Nutritional yeast

0.5 tbsp Hemp hearts

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Press the extra firm tofu between heavy plates and paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  Peel and dice the sweet potato and red beet into small, uniform half-inch cubes for even roasting.

• 4

  In a medium bowl, toss the sweet potato and beet cubes with the avocado oil, sea salt, and black pepper until well coated.

• 5

  Spread the vegetables onto one side of the prepared baking sheet and roast for 15 minutes.

• 6

  While the vegetables roast, toss the pressed tofu cubes in a separate bowl with coconut aminos, garlic powder, and nutritional yeast.

• 7

  Remove the baking sheet from the oven, move the vegetables to one side, and add the tofu cubes to the other side in a single layer.

• 8

  Return the sheet to the oven and roast for another 20-25 minutes, flipping the tofu cubes halfway through, until they are golden and the vegetables are tender.

• 9

  Transfer the roasted tofu and vegetables to a bowl and garnish with hemp hearts for a boost of clean plant-based protein and texture.