NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm tofu

0.5 medium Potato

0.5 cup Carrots

2 cup Baby spinach

3 tbsp Nutritional yeast

0.5 tbsp Olive 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 (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Drain the firm tofu and press it between heavy plates and paper towels for 10 minutes to extract moisture, then cut into 1-inch cubes.

• 3

  Wash and peel the potato and carrots, dicing the potato into 1/2-inch cubes and slicing the carrots into 1/4-inch thick rounds.

• 4

  In a large mixing bowl, whisk together the olive oil, tamari, nutritional yeast, garlic powder, sea salt, and black pepper until a thick paste forms.

• 5

  Add the tofu cubes, diced potatoes, and sliced carrots to the bowl, tossing gently with a spatula until every piece is thoroughly and evenly coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not crowded to allow for maximum crispiness.

• 7

  Roast in the center of the oven for 25 to 30 minutes, flipping the tofu and vegetables halfway through, until the edges are golden brown and the potatoes are tender.

• 8

  Remove the sheet from the oven and immediately add the fresh baby spinach, tossing it with the hot roasted ingredients until the leaves are just slightly wilted.