NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra-firm tofu

0.25 cup Shelled edamame

2 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

1 cup Broccoli florets

0.5 cup Red bell pepper

0 tsp Avocado oil

1 tbsp Tamari

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced red bell pepper with a pinch of sea salt and black pepper, then roast for 15-20 minutes until tender.

• 3

  While vegetables roast, press the tofu between paper towels to remove excess moisture and cut into one-inch cubes.

• 4

  In a small bowl, whisk together the nutritional yeast, garlic powder, and a pinch of salt, then toss the tofu cubes in the mixture to coat.

• 5

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

• 6

  Add the tofu to the skillet and sear for 3-4 minutes per side until the exterior is golden and crispy.

• 7

  Add the tamari and shelled edamame to the skillet, tossing for 1 minute until the tofu is glazed and the edamame is warmed through.

• 8

  Serve the crispy tofu and edamame alongside the roasted vegetables, garnished with hemp seeds.