NUTRITION

SERVINGS

INGREDIENTS

16 oz extra firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

2 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp rice vinegar

1 tsp sriracha

PREPARATION

• 1

  Press the extra firm tofu for 20 minutes to remove excess moisture and ensure a firm texture.

• 2

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 3

  Cut the pressed tofu into 1-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.

• 4

  In a small mixing bowl, whisk together the tamari, toasted sesame oil, rice vinegar, sriracha, minced garlic, and grated ginger.

• 5

  Place the tofu cubes, broccoli, bell pepper, and shelled edamame into a large bowl.

• 6

  Pour the ginger-garlic sauce over the ingredients and toss gently until everything is evenly coated.

• 7

  Season with sea salt and black pepper.

• 8

  Spread the mixture in a single layer on the prepared baking sheet.

• 9

  Roast for 25 to 30 minutes, tossing halfway through, until the tofu is golden and the vegetables are tender-crisp.

• 10

  Serve warm as a complete high-protein plate meal.