NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.25 cup Dry bulgur

0.5 cup Frozen shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tsp Olive oil

1 tbsp Nutritional yeast

1 tbsp Tamari

0.25 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.

• 2

  Press the extra firm tofu between paper towels to remove excess moisture, then cut into 1-inch cubes.

• 3

  In a medium pot, combine the dry bulgur with 1 cup of water, bring to a boil, then cover and simmer for 12 minutes until tender.

• 4

  Place the tofu cubes, broccoli florets, and sliced red bell pepper on the prepared baking sheet.

• 5

  Drizzle the olive oil over the tofu and vegetables, then sprinkle with garlic powder, sea salt, and black pepper.

• 6

  Roast in the oven for 20-25 minutes, flipping the tofu halfway through, until the tofu is golden and the vegetables are tender.

• 7

  While the vegetables roast, steam the frozen shelled edamame for 5 minutes until bright green and heated through.

• 8

  In a large serving bowl, fluff the cooked bulgur with a fork and stir in the tamari and nutritional yeast.

• 9

  Add the roasted tofu, vegetables, and steamed edamame to the bowl and toss gently to combine before serving.