NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

0.5 cup Shelled edamame

2 tbsp Nutritional yeast

1 cup Broccoli florets

1 cup Red bell pepper

1 tsp Avocado oil

1 tbsp Tamari

0.5 tsp Garlic powder

0.5 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

  Toss the broccoli florets and sliced red bell pepper with half of the avocado oil, sea salt, and black pepper, then spread them in a single layer and roast for 15 minutes until tender and slightly charred.

• 3

  While the vegetables roast, press the tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes and toss in a bowl with garlic powder, onion powder, and nutritional yeast until evenly coated.

• 4

  Heat the remaining avocado oil in a large non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until each edge is golden brown and crispy.

• 5

  Add the tamari to the skillet to glaze the tofu, then serve immediately alongside the roasted vegetables and steamed edamame.