NUTRITION

SERVINGS

INGREDIENTS

9 oz Firm tofu

0.33 cup Canned butter beans

1 cup Broccoli florets

1 cup Carrots

2 tbsp Nutritional yeast

1 tsp Dried oregano

1 tsp Dried thyme

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Lemon juice

2 tbsp Vegetable broth

PREPARATION

• 1

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

• 2

  In a small bowl whisk together the nutritional yeast, oregano, thyme, garlic powder, onion powder, salt, and pepper.

• 3

  Toss the tofu cubes in the herb mixture until they are evenly coated on all sides.

• 4

  Heat a non-stick skillet over medium heat and add the vegetable broth to prevent sticking.

• 5

  Add the tofu to the skillet and cook for 8-10 minutes, turning occasionally until the edges are lightly browned and fragrant.

• 6

  While the tofu cooks, place the broccoli and sliced carrots in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp.

• 7

  Add the rinsed butter beans to the steamer for the last 2 minutes of cooking to warm them through.

• 8

  Transfer the tofu, beans, and vegetables to a plate and drizzle with fresh lemon juice before serving.