NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm tofu

0.5 cup Shelled edamame

2 tbsp Nutritional yeast

0.5 cup Cooked quinoa

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Cornstarch

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the firm tofu for 15 minutes to remove excess moisture then cut into one-inch cubes.

• 2

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

• 3

  In a large bowl, toss the tofu cubes with cornstarch, nutritional yeast, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Add the broccoli florets and sliced red bell pepper to the bowl, drizzling everything with toasted sesame oil and tamari.

• 5

  Spread the tofu and vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded.

• 6

  Bake for 25 to 30 minutes, flipping the tofu halfway through, until the edges are golden and the vegetables are tender.

• 7

  Serve the crispy tofu and roasted vegetables over a bed of warm cooked quinoa and shelled edamame.