NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

3 tbsp Nutritional yeast

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Red bell pepper

2 tsp Extra virgin olive oil

1 tbsp Tamari

0.25 tsp Garlic powder

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

  Toss the broccoli florets, sliced red bell pepper, and shelled edamame with 1 teaspoon of olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.

• 4

  While the vegetables roast, press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 5

  In a shallow bowl, whisk together the nutritional yeast and garlic powder, then dredge the tofu cubes until they are evenly coated.

• 6

  Heat the remaining 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat.

• 7

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

• 8

  Drizzle the tamari over the tofu in the final minute of cooking, tossing quickly to glaze the cubes without burning.

• 9

  Plate the crispy tofu alongside the roasted vegetable medley and serve immediately.