NUTRITION

SERVINGS

INGREDIENTS

8 oz extra firm tofu

0.13 cup dry quinoa

0.25 cup shelled edamame

3 tbsp nutritional yeast

0.5 tsp extra virgin olive oil

1 tbsp tamari

0.5 cup diced cucumber

1 tbsp fresh lemon juice

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh parsley

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

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

• 3

  In a medium bowl, whisk together the tamari, olive oil, and garlic powder.

• 4

  Toss the tofu cubes in the tamari mixture until well coated, then sprinkle with nutritional yeast and toss again until a crust forms.

• 5

  Spread tofu on the baking sheet and bake for 25-30 minutes, flipping halfway, until golden and crispy.

• 6

  While tofu bakes, cook the quinoa according to package instructions and let it cool slightly.

• 7

  In a large bowl, combine the cooked quinoa, shelled edamame, diced cucumber, and chopped parsley.

• 8

  Drizzle with lemon juice and season with sea salt and black pepper, tossing to combine.

• 9

  Serve the crispy tofu cubes over the zesty quinoa salad.