NUTRITION

SERVINGS

INGREDIENTS

5 oz Extra-firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

0.25 tbsp Avocado oil

0.5 tsp Toasted sesame oil

1 tbsp Tamari

0.5 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 extra-firm tofu for 15 minutes to remove excess moisture, then slice it into even 1-inch cubes.

• 3

  On the prepared baking sheet, toss the broccoli florets and sliced red bell pepper with half of the avocado oil, sea salt, and black pepper.

• 4

  Roast the vegetables in the oven for 15 to 20 minutes until they are tender and show slight charred edges.

• 5

  While the vegetables roast, place the tofu cubes in a bowl and toss gently with the nutritional yeast and garlic powder until evenly coated.

• 6

  Heat the remaining avocado oil in a large non-stick skillet over medium-high heat.

• 7

  Add the tofu cubes to the skillet and sear for 3 to 4 minutes per side until each face is golden brown and crispy.

• 8

  Add the shelled edamame to the skillet during the last 2 minutes of cooking to warm them through.

• 9

  Turn off the heat and drizzle the tamari and toasted sesame oil over the tofu and edamame, tossing to glaze.

• 10

  Combine the seared tofu and edamame with the roasted vegetables on a plate and garnish with hemp seeds before serving.