NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

0.5 cup Shelled edamame

0.5 medium Sweet potato

2 tbsp Nutritional yeast

1 tsp Olive oil

1 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Lime

1 tsp Sriracha

PREPARATION

• 1

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

• 2

  Remove the tofu from its packaging and press it between paper towels for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  Peel the sweet potato and dice it into small 1/2-inch cubes to ensure they cook at the same rate as the tofu.

• 4

  In a large mixing bowl, combine the tofu cubes, sweet potato, and shelled edamame.

• 5

  Drizzle with olive oil and sprinkle with chili powder, sea salt, black pepper, and nutritional yeast, tossing gently until every piece is well-coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't crowded so they can crisp properly.

• 7

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

• 8

  Remove from the oven and immediately squeeze the fresh lime juice over the tray.

• 9

  Drizzle with sriracha for a kick of heat and serve warm.