NUTRITION

SERVINGS

INGREDIENTS

12 oz extra-firm tofu

0.75 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

2 tbsp nutritional yeast

2 tbsp tamari

0.25 tsp toasted sesame oil

1 tbsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Place the tofu cubes in a bowl and toss with nutritional yeast, sea salt, and black pepper until evenly coated.

• 3

  Peel the sweet potato and cut into 1/2-inch cubes; slice the carrots into thin rounds.

• 4

  Bring 2 inches of water to a boil in a large pot and set a steamer basket inside.

• 5

  Add the sweet potato cubes to the basket, cover, and steam for 8 minutes.

• 6

  Add the tofu cubes, broccoli florets, and carrots to the steamer basket and continue steaming for 7 minutes until the vegetables are tender-crisp.

• 7

  While steaming, whisk together the tamari, toasted sesame oil, grated fresh ginger, and minced garlic in a small bowl.

• 8

  Transfer the steamed tofu and vegetable medley to a large serving bowl.

• 9

  Drizzle the ginger-sesame sauce over the bowl and toss gently to coat.

• 10

  Garnish with sesame seeds and serve immediately.