NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

2 tbsp Nutritional yeast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 cup Red bell pepper

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Coconut aminos

PREPARATION

• 1

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

• 2

  Chop the broccoli and bell pepper into bite-sized pieces, toss with half the olive oil and sea salt, then roast for 20 minutes.

• 3

  While vegetables roast, press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 4

  In a shallow bowl, whisk together the nutritional yeast, garlic powder, and black pepper, then toss the tofu cubes until evenly coated.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the tofu for 3-4 minutes per side until golden and crispy.

• 6

  Drizzle the coconut aminos over the tofu in the final minute of cooking to glaze, then serve alongside the roasted vegetables.