NUTRITION

SERVINGS

INGREDIENTS

0.33 cup cooked brown lentils

3 oz extra-firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

0.5 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh grated ginger

1 clove garlic

2 tbsp nutritional yeast

0.5 tsp creamy peanut butter

0.25 tsp red pepper flakes

1 tbsp water

PREPARATION

• 1

  Press the extra-firm tofu between paper towels to remove excess moisture, then cut into 1/2-inch cubes.

• 2

  In a small bowl, whisk together the tamari, grated ginger, minced garlic, peanut butter, and water to create the ginger glaze.

• 3

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

• 4

  Add the tofu cubes to the skillet and sear for 5-6 minutes, turning occasionally until golden brown on all sides.

• 5

  Add the broccoli florets and a splash of water to the pan, then cover with a lid for 2 minutes to steam the broccoli until tender-crisp.

• 6

  Stir in the cooked lentils, shelled edamame, and the prepared ginger glaze.

• 7

  Cook for another 2-3 minutes, stirring frequently, until the sauce thickens and coats all ingredients evenly.

• 8

  Remove the skillet from the heat and stir in the nutritional yeast and red pepper flakes before transferring to a bowl.