NUTRITION

SERVINGS

INGREDIENTS

12 oz extra firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp arrowroot starch

2 tbsp nutritional yeast

1 tsp toasted sesame oil

1 tbsp tamari

0.5 tsp garlic powder

0.5 tsp ginger powder

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 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

  In a medium bowl, whisk together the arrowroot starch, nutritional yeast, sea salt, and black pepper.

• 4

  Toss the tofu cubes in the arrowroot mixture until evenly coated, then place them on one side of the prepared baking sheet.

• 5

  Add the broccoli florets, sliced red bell pepper, and edamame to the other side of the baking sheet.

• 6

  Drizzle the sesame oil over the vegetables and tofu, tossing gently to coat without rubbing off the tofu breading.

• 7

  Roast in the oven for 25-30 minutes, flipping the tofu halfway through, until the tofu is golden-brown and the vegetables are tender with charred edges.

• 8

  In a small ramekin, whisk the tamari, garlic powder, and ginger powder together.

• 9

  Remove the tray from the oven, drizzle the tamari mixture over the tofu and vegetables, and toss to combine.

• 10

  Garnish with sesame seeds before serving warm.