NUTRITION

SERVINGS

INGREDIENTS

14 oz extra firm tofu

0.5 cup shelled edamame

2 tbsp nutritional yeast

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp avocado oil

1 tbsp low-sodium tamari

0.5 tsp garlic powder

0.5 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Drain the tofu and press it between heavy plates lined with paper towels for 15 minutes to remove excess moisture.

• 3

  Toss the broccoli florets and sliced red bell pepper with avocado oil, sea salt, and black pepper on the prepared baking sheet.

• 4

  Roast the vegetables for 18-20 minutes until the edges are tender and slightly charred.

• 5

  Cut the pressed tofu into 1-inch cubes and place them in a bowl; toss with nutritional yeast, garlic powder, and ground ginger until evenly coated.

• 6

  Heat a large non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until a golden crust forms.

• 7

  Add the shelled edamame and low-sodium tamari to the skillet, tossing for 2 minutes until the liquid is absorbed and the edamame is heated through.

• 8

  Serve the crispy tofu and edamame alongside the roasted vegetables for a complete, nutrient-dense plate.