NUTRITION

SERVINGS

INGREDIENTS

12 oz firm tofu

2 tbsp nutritional yeast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup shelled edamame

1 tsp avocado oil

1 tbsp tamari

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Drain the tofu and wrap it in a clean kitchen towel or paper towels; place a heavy pan on top for 15 minutes to press out excess moisture.

• 3

  In a large bowl, toss the broccoli florets and sliced red bell peppers with half of the tamari, garlic powder, and onion powder.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and slightly charred.

• 5

  While vegetables roast, cut the pressed tofu into 1-inch cubes. In a medium bowl, toss the tofu with the remaining tamari, garlic powder, onion powder, smoked paprika, sea salt, black pepper, and nutritional yeast until evenly coated.

• 6

  Heat the avocado oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and sear for 3-4 minutes per side until golden brown and crispy.

• 7

  Add the shelled edamame to the skillet during the last 2 minutes of cooking to warm through.

• 8

  Remove the roasted vegetables from the oven and divide them into bowls. Top with the crispy pan-seared tofu and edamame mix.