NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra-firm tofu

0.5 cup Shelled edamame

0.5 tbsp Hemp hearts

2 tbsp Nutritional yeast

0.25 cup Cooked brown rice

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Fresh mint

PREPARATION

• 1

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

• 2

  Drain the extra-firm tofu and press it firmly between paper towels to remove excess moisture, then cut it into 1/2-inch cubes.

• 3

  Dice the red bell pepper and slice the zucchini into half-moons.

• 4

  In a mixing bowl, toss the tofu cubes, bell pepper, and zucchini with the extra virgin olive oil, sea salt, and black pepper until evenly coated.

• 5

  Spread the tofu and vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes, tossing halfway through, until the tofu is golden and the vegetables are tender.

• 6

  While the vegetables roast, place the cooked brown rice, shelled edamame, and nutritional yeast in a large serving bowl and stir to combine.

• 7

  Add the warm roasted tofu and vegetables to the bowl along with the fresh parsley and fresh mint.

• 8

  Drizzle the lemon juice over the salad and toss gently to incorporate all the flavors.

• 9

  Sprinkle the hemp hearts over the top and serve immediately while warm, or refrigerate to enjoy as a chilled grain salad.