NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

0.5 cup canned black beans

1 medium red bell pepper

1 medium zucchini

0.25 medium red onion

0.75 tbsp olive oil

1 tbsp nutritional yeast

0.5 tsp garlic powder

0.5 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

PREPARATION

• 1

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

• 2

  Slice the bell pepper, zucchini, and red onion into bite-sized pieces.

• 3

  Heat 0.25 tbsp of olive oil in a large skillet over medium-high heat.

• 4

  Add the vegetables to the skillet and cook undisturbed for 3-4 minutes to achieve a charred, roasted exterior, then stir and cook for 2 more minutes.

• 5

  Remove the vegetables from the skillet and set aside.

• 6

  Add the remaining 0.5 tbsp of olive oil to the same skillet and add the tofu cubes.

• 7

  Sear the tofu for 8-10 minutes, turning occasionally, until all sides are golden brown and crisp.

• 8

  Lower the heat to medium and add the black beans, nutritional yeast, garlic powder, cumin, smoked paprika, sea salt, and black pepper.

• 9

  Return the roasted vegetables to the skillet and toss everything together for 2 minutes to heat through.

• 10

  Remove from heat, drizzle with lime juice, and serve immediately.