NUTRITION

SERVINGS

INGREDIENTS

4 oz firm tofu

0.25 cup shelled edamame

0.25 cup non-fat Greek yogurt

0.5 tbsp creamy peanut butter

1 tbsp tamari

1 tsp sriracha

1 tsp fresh ginger

1 tsp minced garlic

1 cup broccoli florets

0.5 tbsp cornstarch

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp toasted sesame oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Press the firm tofu between heavy plates and paper towels for 15 minutes to remove moisture, then cut into 1-inch cubes.

• 3

  In a medium mixing bowl, toss the tofu cubes with cornstarch, sea salt, black pepper, and toasted sesame oil until each piece is evenly coated.

• 4

  Arrange the tofu in a single layer on the baking sheet and bake for 25-30 minutes, flipping once halfway through, until the edges are golden and crispy.

• 5

  While the tofu is roasting, whisk together the non-fat Greek yogurt, creamy peanut butter, tamari, sriracha, fresh ginger, and minced garlic in a small bowl until the sauce is smooth.

• 6

  Steam the broccoli florets and shelled edamame in a steamer basket over boiling water for 5-7 minutes until they are tender yet vibrant.

• 7

  Transfer the crispy tofu and steamed vegetables to a large bowl, drizzle with the zesty peanut sauce, and toss gently to combine before serving.