NUTRITION

SERVINGS

INGREDIENTS

12 oz extra firm tofu

0.5 cup nonfat Greek yogurt

1 tsp extra virgin olive oil

1 tbsp nutritional yeast

1 cup broccoli florets

1 cup red bell pepper

1 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Press the tofu for 15 minutes to remove excess water, then cut it into 1-inch cubes.

• 3

  In a bowl, toss the tofu with garlic powder, dried oregano, sea salt, black pepper, and nutritional yeast until evenly coated.

• 4

  Spread the tofu on the baking sheet and bake for 25-30 minutes, flipping halfway, until the edges are golden and crispy.

• 5

  While the tofu bakes, heat olive oil in a skillet over medium heat and sauté the broccoli and bell peppers until tender-crisp.

• 6

  In a small bowl, whisk the Greek yogurt with chopped fresh parsley and a tablespoon of water to create a smooth sauce.

• 7

  Combine the baked tofu and sautéed vegetables in a large bowl, drizzle with the yogurt sauce, and toss gently before serving.