NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

2 tbsp Nutritional yeast

0.5 cup Shelled edamame

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

PREPARATION

• 1

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

• 2

  Press the tofu block between paper towels for 15 minutes to remove excess moisture, then slice into 1-inch uniform cubes.

• 3

  Place the broccoli florets and sliced red bell pepper on the baking sheet, drizzle with half the avocado oil, and season with sea salt and black pepper.

• 4

  Roast the vegetables in the oven for 18 to 20 minutes until they are tender and show slight charred edges.

• 5

  While vegetables roast, whisk the nutritional yeast, garlic powder, and tamari in a medium bowl, then toss the tofu cubes in the mixture until well coated.

• 6

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

• 7

  Add the tofu cubes to the skillet and sear for 3 to 4 minutes per side until a golden-brown, crispy crust forms on all sides.

• 8

  Add the shelled edamame to the skillet during the final 2 minutes of cooking to warm them through with the tofu.

• 9

  Divide the roasted vegetables and seared tofu onto plates and serve immediately while hot.