NUTRITION

SERVINGS

INGREDIENTS

12 oz Firm Tofu

0.5 cup Shelled Edamame

2 tbsp Nutritional Yeast

1 cup Broccoli florets

1 medium Red bell pepper

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Tamari

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Drain the tofu and press it between paper towels for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  Place the broccoli florets and sliced red bell pepper on the baking sheet, drizzle with half of the olive oil, and sprinkle with salt and pepper.

• 4

  Roast the vegetables in the oven for 15-20 minutes until they are tender and show slight charred edges.

• 5

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

• 6

  Heat the remaining olive 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 without crowding the pan until a golden, crispy crust forms on all sides.

• 8

  Steam the shelled edamame in the microwave or on the stovetop for 3 minutes until bright green and tender.

• 9

  Divide the roasted vegetables and edamame between plates and top with the crispy pan-seared tofu.