NUTRITION

SERVINGS

INGREDIENTS

7 oz Extra firm tofu

2 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Olive oil

1 tbsp Full-fat coconut milk

1 tbsp Lime juice

1 tsp Lime zest

0.5 cup Mango

0.25 cup Red bell pepper

1 tbsp Red onion

1 tbsp Fresh cilantro

0.25 cup Cooked quinoa

PREPARATION

• 1

  Remove the tofu from the package and press firmly between paper towels for 10 minutes to remove excess moisture.

• 2

  Cut the pressed tofu into 1-inch cubes and place them in a bowl.

• 3

  Toss the tofu cubes with nutritional yeast, sea salt, and black pepper until evenly coated.

• 4

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

• 5

  Add the tofu to the skillet and sear for 3-4 minutes per side until the edges are golden and crispy.

• 6

  While the tofu cooks, prepare the tropical salsa by combining the diced mango, red bell pepper, red onion, cilantro, and half of the lime juice in a small bowl.

• 7

  Lower the skillet heat to medium and pour in the coconut milk, lime zest, and the remaining lime juice.

• 8

  Stir the tofu gently to coat it in the coconut-lime sauce and simmer for 2 minutes until the sauce thickens slightly.

• 9

  Serve the coconut-lime tofu over a bed of warm cooked quinoa and top generously with the fresh tropical salsa.