NUTRITION

SERVINGS

INGREDIENTS

5.5 oz firm tofu

0.5 cup shelled edamame

3 tbsp nutritional yeast

0.5 tsp extra virgin olive oil

1 cup broccoli florets

1 medium red bell pepper

1 tbsp tamari

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Press the firm tofu for at least 15 minutes using a tofu press or heavy skillet to remove excess water, then slice into 1-inch cubes.

• 3

  In a large mixing bowl, whisk together the tamari, garlic powder, and onion powder, then toss the tofu cubes until well coated.

• 4

  Sprinkle the nutritional yeast over the tofu and toss again until each cube has a thick, even coating for maximum crunch.

• 5

  Cut the broccoli into small florets and thinly slice the red bell pepper into bite-sized strips.

• 6

  Spread the tofu and vegetables onto the prepared baking sheet in a single layer, drizzle with olive oil, and season with sea salt and black pepper.

• 7

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

• 8

  Stir in the shelled edamame during the final 5 minutes of roasting, then finish with a bright squeeze of fresh lemon juice before serving.