NUTRITION

SERVINGS

INGREDIENTS

16 oz Firm tofu

0.5 medium Sweet potato

1 cup Broccoli florets

1 tsp Sesame oil

1 tbsp Chili garlic sauce

1 tbsp Tamari

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Rice vinegar

PREPARATION

• 1

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

• 2

  Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  Peel and dice the sweet potato into small 1/2-inch cubes to ensure they cook quickly.

• 4

  In a large bowl, whisk together sesame oil, chili garlic sauce, tamari, rice vinegar, garlic powder, salt, and pepper.

• 5

  Toss the tofu cubes and sweet potato in the marinade until every piece is thoroughly coated.

• 6

  Spread the mixture onto the baking sheet in a single layer, ensuring pieces aren't touching for maximum crispiness.

• 7

  Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and tofu is golden.

• 8

  During the last 5 minutes of roasting, steam the broccoli florets until they are bright green and tender-crisp.

• 9

  Serve the crispy tofu and roasted potatoes over the steamed broccoli for a clean, protein-packed meal.