NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

0.75 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp olive oil

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp nutritional yeast

0.25 cup cooked quinoa

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  In a large bowl, toss the tofu cubes, broccoli florets, and sliced bell peppers with olive oil, garlic powder, sea salt, and black pepper.

• 4

  Sprinkle the nutritional yeast over the mixture and toss again until evenly coated.

• 5

  Spread the tofu and vegetables in a single layer on the prepared baking sheet.

• 6

  Roast for 20-25 minutes, flipping halfway through, until the tofu is golden and the vegetables are tender.

• 7

  While roasting, steam the edamame until bright green and tender.

• 8

  Assemble the bowl by placing the cooked quinoa at the base and topping it with the roasted tofu, vegetables, and edamame.

• 9

  Drizzle with fresh lemon juice before serving.