NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

0.5 cup Shelled edamame

2 tbsp Nutritional yeast

1 tbsp Hemp hearts

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tbsp Extra virgin olive oil

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

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 large baking sheet with parchment paper.

• 2

  Toss the broccoli florets and sliced red bell peppers with olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15-20 minutes until the edges are slightly charred and tender.

• 4

  While the vegetables roast, press the tofu between paper towels to remove excess moisture, then cut into 1-inch cubes.

• 5

  In a medium bowl, toss the tofu cubes with nutritional yeast, garlic powder, and hemp hearts until evenly coated.

• 6

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

• 7

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

• 8

  Stir in the shelled edamame and coconut aminos, cooking for an additional 2 minutes to glaze the tofu and warm the beans.

• 9

  Plate the crispy tofu and edamame alongside the roasted vegetables and serve immediately.