NUTRITION

SERVINGS

INGREDIENTS

12 oz firm tofu

3 tbsp nutritional yeast

0.5 cup sweet potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 tbsp tahini

1 tbsp lemon juice

1 tbsp water

PREPARATION

• 1

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

• 2

  Drain the tofu and press it firmly between paper towels to remove as much moisture as possible, then cut into 1-inch cubes.

• 3

  Peel and cube the sweet potato into 0.5-inch pieces and chop the broccoli into bite-sized florets.

• 4

  In a large bowl, toss the tofu, sweet potato, and broccoli with the olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 5

  Sprinkle the nutritional yeast over the tofu and vegetables, tossing again to ensure the yeast adheres to the tofu for a crispy exterior.

• 6

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, flipping halfway through, until the tofu is golden and the potatoes are tender.

• 7

  While the vegetables roast, whisk together the tahini, lemon juice, and water in a small bowl until the dressing is smooth and pourable.

• 8

  Transfer the roasted tofu and vegetables to a bowl and drizzle the lemon-tahini dressing over the top before serving.