NUTRITION

SERVINGS

INGREDIENTS

5 oz Firm tofu

0.5 cup Shelled edamame

2 tbsp Nutritional yeast

0.5 cup Plain Greek yogurt

0 tbsp Extra virgin olive oil

1 tsp Garlic powder

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 cup Broccoli florets

PREPARATION

• 1

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

• 2

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

• 3

  In a large mixing bowl, toss the tofu cubes with the olive oil, nutritional yeast, garlic powder, oregano, thyme, sea salt, and black pepper until every piece is evenly coated.

• 4

  Spread the tofu in a single layer on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until the edges are golden and crispy.

• 5

  While the tofu is baking, steam the broccoli florets and shelled edamame in a steamer basket over boiling water for 5-7 minutes until tender-crisp.

• 6

  In a small bowl, whisk together the Greek yogurt and lemon juice until smooth to create the dipping sauce.

• 7

  Plate the crispy tofu alongside the steamed broccoli and edamame, and serve immediately with the lemon-yogurt sauce on the side.