NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

1 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Garlic powder

1 tsp Toasted sesame oil

1 tbsp Creamy peanut butter

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Maple syrup

0.5 tsp Sriracha

1 cup Broccoli florets

PREPARATION

• 1

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

• 2

  Drain the tofu and press it between heavy plates or a tofu press for at least 15 minutes to remove excess moisture.

• 3

  Cut the pressed tofu into 1-inch cubes and place them in a mixing bowl.

• 4

  Drizzle the tofu with toasted sesame oil, then sprinkle with nutritional yeast, sea salt, and garlic powder, tossing gently to coat each piece.

• 5

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

• 6

  While the tofu bakes, whisk together the peanut butter, tamari, rice vinegar, maple syrup, and sriracha in a small bowl until smooth.

• 7

  Steam the broccoli florets for 5-6 minutes until tender-bright green.

• 8

  Once the tofu is finished baking, transfer it to a bowl and toss with the peanut sauce until thoroughly coated.

• 9

  Serve the crispy peanut tofu immediately alongside the steamed broccoli.