NUTRITION

SERVINGS

INGREDIENTS

12 oz extra firm tofu

0.75 cup shelled edamame

1 cup broccoli florets

1 cup red bell pepper

0.25 tbsp extra virgin olive oil

1 tbsp tamari

0.5 tsp maple syrup

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Remove the tofu from its packaging and press between paper towels for 15 minutes using a heavy plate to remove excess moisture.

• 3

  Slice the red bell pepper into thin strips and chop the broccoli into bite-sized florets.

• 4

  Toss the broccoli and bell peppers on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 5

  Roast the vegetables for 20 minutes, or until they are tender and show slight charred edges.

• 6

  While vegetables roast, cut the pressed tofu into 1-inch cubes and dust evenly with the smoked paprika.

• 7

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

• 8

  Add the tofu cubes to the skillet and sear for 3-4 minutes per side until a crispy golden crust forms on all sides.

• 9

  In a small bowl, whisk together the tamari, maple syrup, and lemon juice until well combined.

• 10

  Add the shelled edamame and the tamari sauce mixture to the skillet with the tofu, tossing for 2 minutes until the sauce thickens and coats everything.

• 11

  Plate the seared tofu and edamame alongside the roasted vegetables and serve immediately.