NUTRITION

SERVINGS

INGREDIENTS

4 oz Chickpea tofu

1 cup Shelled edamame

0.25 cup Nutritional yeast

1 cup Broccoli florets

1 tbsp Coconut aminos

0.25 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Sesame seeds

PREPARATION

• 1

  Slice the chickpea tofu into 1-inch cubes and pat them dry with a clean kitchen towel to ensure a better sear.

• 2

  In a small bowl, whisk together the coconut aminos, nutritional yeast, grated fresh ginger, and minced garlic to create a thick savory paste.

• 3

  Heat the toasted sesame oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Place the chickpea tofu cubes in the skillet and sear for 3-4 minutes per side until they develop a golden, crispy exterior.

• 5

  Add the broccoli florets and shelled edamame to the pan with two tablespoons of water, then immediately cover with a lid for 2 minutes to steam-tenderize the vegetables.

• 6

  Remove the lid and pour the nutritional yeast sauce over the mixture, tossing gently to coat every piece as the sauce thickens and adheres.

• 7

  Season with sea salt and black pepper, then sprinkle with sesame seeds before serving warm.