NUTRITION

SERVINGS

INGREDIENTS

16 oz Extra firm tofu

1 tbsp Olive oil

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Red chili flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Preheat the oven to 400°F and toss the broccoli florets and sliced bell peppers with half the olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables on a parchment-lined baking sheet for 15-20 minutes until tender and slightly charred.

• 4

  Heat the remaining olive oil in a large non-stick skillet over medium-high heat.

• 5

  Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally until all sides are crispy and golden.

• 6

  In a small bowl, whisk together the tamari, lime juice, minced garlic, and red chili flakes.

• 7

  Pour the sauce mixture over the crispy tofu in the pan, tossing for 1 minute until the tofu is well-glazed.

• 8

  Serve the chili-lime tofu immediately alongside the roasted broccoli and peppers.