NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

2 tbsp nutritional yeast

0.5 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp low-sodium tamari

1 tsp toasted sesame oil

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Spread the broccoli florets, sliced red bell pepper, and shelled edamame on the baking sheet, then drizzle with the tamari and toss to coat.

• 3

  Roast the vegetables for 18-20 minutes until they are tender and show light charred edges.

• 4

  While the vegetables roast, press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 5

  In a shallow bowl, whisk together the nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.

• 6

  Toss the tofu cubes in the nutritional yeast mixture until every side is thoroughly coated.

• 7

  Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.

• 8

  Add the tofu to the skillet and sear for 3-4 minutes per side until a golden, crispy crust forms on all sides.

• 9

  Divide the roasted vegetable medley between plates and top with the crispy pan-seared tofu.