NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

1 cup Red bell pepper

0.5 tsp Avocado oil

0.5 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Press the block of tofu for 15 minutes using a tofu press or heavy skillet to remove excess moisture, then slice into 1-inch cubes.

• 3

  Toss the broccoli florets and sliced red bell pepper with avocado oil and sea salt on the prepared baking sheet.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and show slight charred edges.

• 5

  While vegetables roast, heat a large non-stick skillet over medium-high heat and add the toasted sesame oil.

• 6

  Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally until all sides are golden brown and crispy.

• 7

  Lower the heat to medium and stir in the shelled edamame, tamari, nutritional yeast, garlic powder, and black pepper.

• 8

  Sauté for an additional 3 minutes until the edamame is heated through and the tofu is glazed and fragrant.

• 9

  Remove the roasted vegetables from the oven, combine them with the tofu mixture in the skillet, and serve immediately.