NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Cooked green lentils

1 tbsp Nutritional yeast

1 cup Broccoli florets

1 cup Red bell pepper

1 tsp Avocado oil

1 tbsp Tamari

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Place the broccoli florets and sliced red bell pepper on a parchment-lined baking sheet, season with a pinch of sea salt and black pepper, and roast for 15-20 minutes until tender and slightly charred.

• 3

  While the vegetables roast, press the extra firm tofu between paper towels to remove excess moisture, then cut it into 1-inch cubes.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 5

  Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy.

• 6

  Lower the heat to medium and stir in the cooked green lentils, tamari, garlic powder, and nutritional yeast.

• 7

  Toss the tofu and lentils constantly for 2 minutes to ensure the nutritional yeast forms a savory crust.

• 8

  Remove the roasted vegetables from the oven and fold them into the skillet with the tofu mixture.

• 9

  Drizzle with fresh lemon juice and serve immediately.