NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.5 medium Russet potato

1 tsp Olive oil

2 tbsp Nutritional yeast

2 cloves Garlic

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Low sodium tamari

PREPARATION

• 1

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

• 2

  Scrub the russet potato and cut into half-inch cubes, then toss them in a bowl with 0.5 tsp of olive oil, dried thyme, dried rosemary, sea salt, and black pepper.

• 3

  Spread the seasoned potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and tender.

• 4

  While the potatoes roast, drain the tofu and press it firmly between heavy paper towels to remove as much moisture as possible.

• 5

  Cut the pressed tofu into one-inch cubes and toss them in a clean bowl with the nutritional yeast until every side is evenly coated.

• 6

  Heat the remaining 0.5 tsp of olive oil in a large non-stick skillet over medium-high heat and add the tofu cubes.

• 7

  Sear the tofu for 8-10 minutes, turning occasionally, until the nutritional yeast crust becomes crispy and brown on all sides.

• 8

  Mince the garlic cloves and add them to the skillet with the tofu, sautéing for just one minute until the aroma is released.

• 9

  Drizzle the tamari over the tofu and toss quickly to glaze the cubes before removing from the heat.

• 10

  Plate the roasted potatoes and top with the garlic-herb tofu for a satisfying, protein-rich meal.