NUTRITION

SERVINGS

INGREDIENTS

14 oz extra firm tofu

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup shelled edamame

1 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

1 tsp rice vinegar

0.5 tsp garlic powder

0.5 tsp ginger powder

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, whisk together the gochujang, tamari, sesame oil, rice vinegar, garlic powder, and ginger powder until smooth.

• 4

  Place the tofu cubes, broccoli florets, and sliced bell peppers in a large mixing bowl.

• 5

  Pour the gochujang sauce over the tofu and vegetables, tossing gently to ensure everything is evenly coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet.

• 7

  Roast for 25 minutes, tossing halfway through, until the tofu is firm and the vegetables are tender with charred edges.

• 8

  Stir in the shelled edamame and roast for an additional 5 minutes to warm through.

• 9

  Garnish with sliced green onion and sesame seeds before serving.