NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

0.25 cup Non-fat Greek yogurt

2 tbsp Nutritional yeast

1 cup Broccoli florets

1 cup Red bell pepper

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Garlic powder

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 for easy cleanup.

• 2

  Place the broccoli florets and sliced red bell pepper on the baking sheet, then drizzle with olive oil and sprinkle with half of the sea salt and black pepper.

• 3

  Toss the vegetables to coat evenly and roast in the oven for 18-20 minutes until they are tender and show beautiful charred edges.

• 4

  While the vegetables roast, press the firm tofu between paper towels to remove excess moisture and cut it into 1-inch uniform cubes.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, nutritional yeast, lemon juice, lemon zest, and garlic powder until the sauce is silky and smooth.

• 6

  Heat a large non-stick skillet over medium-high heat and add the tofu cubes, searing them for 8-10 minutes while turning occasionally until all sides are golden brown.

• 7

  Turn off the heat and immediately pour the creamy lemon sauce over the tofu, tossing gently to ensure every cube is thickly coated in the zesty mixture.

• 8

  Plate the creamy tofu alongside the roasted vegetables and serve warm for a nutrient-dense, high-protein meal.