NUTRITION

SERVINGS

INGREDIENTS

4 oz extra firm tofu

1 cup shelled edamame

1 cup cauliflower florets

1 cup asparagus

0.25 tbsp extra virgin olive oil

1 tbsp tamari

0.5 tsp garlic powder

0.5 tsp onion 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

  Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  Trim the woody ends off the asparagus and cut the spears into 2-inch pieces.

• 4

  In a large mixing bowl, whisk together the olive oil, tamari, garlic powder, and onion powder.

• 5

  Add the tofu cubes, cauliflower florets, and asparagus pieces to the bowl, tossing gently until everything is evenly coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring space between the tofu pieces for even browning.

• 7

  Roast for 20 minutes, then remove the pan to flip the tofu and stir the vegetables.

• 8

  Add the shelled edamame to the pan and roast for an additional 5-7 minutes until the tofu is golden and the vegetables are tender.

• 9

  Season with sea salt and black pepper before serving immediately.