NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

1 cup Radishes

1 cup Cherry tomatoes

1 cup Cremini mushrooms

1 tbsp Extra virgin olive oil

2 tbsp Nutritional yeast

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Tamari

PREPARATION

• 1

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

• 2

  Wrap the extra firm tofu in a clean kitchen towel and place a heavy skillet on top for 15 minutes to press out excess moisture.

• 3

  Halve the radishes and mushrooms, then place them on the baking sheet with the cherry tomatoes.

• 4

  Drizzle the vegetables with half of the olive oil and sprinkle with half of the sea salt and black pepper, tossing to coat evenly.

• 5

  Roast the vegetables in the oven for 20 minutes until the radishes are tender and the tomatoes have just begun to burst.

• 6

  Cut the pressed tofu into 1-inch cubes and toss in a bowl with nutritional yeast, garlic powder, and the remaining salt and pepper.

• 7

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

• 8

  Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally until a savory golden crust forms on all sides.

• 9

  Pour the tamari over the tofu in the last minute of cooking, tossing quickly to glaze the cubes.

• 10

  Remove the roasted vegetables from the oven and divide them into bowls, topping with the pan-seared tofu cubes.