NUTRITION

SERVINGS

INGREDIENTS

14 oz Firm tofu

2 tbsp Nutritional yeast

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 medium Red bell pepper

0.5 medium Red onion

0.5 cup Cucumber

2 tbsp Balsamic vinegar

1 tsp Dijon mustard

1 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Press the firm tofu for at least 15 minutes to remove excess water, then slice it into 1-inch uniform cubes.

• 3

  In a medium bowl, toss the tofu cubes with nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until well-coated.

• 4

  Spread the seasoned tofu on one half of the baking sheet and place the broccoli, bell pepper, and onion on the other half.

• 5

  Drizzle the olive oil over the vegetables, tossing gently to coat, then bake for 25 to 30 minutes until the tofu is crispy.

• 6

  While the pan is in the oven, finely dice the cucumber and whisk it together with balsamic vinegar, Dijon mustard, and dried oregano.

• 7

  Remove the tray from the oven and transfer the roasted components to a large bowl, drizzling the cucumber balsamic dressing over the top.