NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

2 tbsp Nutritional yeast

0.5 cup Shelled edamame

1 cup Broccoli florets

1 cup Red bell pepper

0.5 tsp Sesame oil

1 tbsp Tamari

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Press the tofu for 15 minutes using a tofu press or heavy skillet to remove excess moisture, then slice into uniform 1-inch cubes.

• 3

  Place the broccoli florets and bell pepper strips on the baking sheet, drizzle with half of the sesame oil, and sprinkle with the sea salt and black pepper.

• 4

  Roast the vegetables for 20 minutes until they are tender and show slight caramelization at the edges.

• 5

  In a medium mixing bowl, whisk together the nutritional yeast, garlic powder, and onion powder, then toss the tofu cubes in the mixture until evenly coated.

• 6

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

• 7

  Add the coated tofu cubes to the skillet and sear for 3 to 4 minutes per side until each face is golden brown and crispy.

• 8

  Stir in the shelled edamame and tamari, cooking for an additional 2 minutes until the edamame is bright green and heated through.

• 9

  Transfer the roasted vegetables from the oven into the skillet, toss gently to combine all ingredients, and serve immediately.