NUTRITION

SERVINGS

INGREDIENTS

13 oz Firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Carrots

2 tsp Avocado oil

2 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 tsp Rice vinegar

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced carrots on the baking sheet with 1 tsp of avocado oil, sea salt, and black pepper until evenly coated.

• 3

  Spread the vegetables in a single layer and roast for 18-20 minutes until they are tender and show light golden charred edges.

• 4

  While the vegetables roast, press the firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 5

  In a small glass jar or bowl, whisk together the tamari, grated fresh ginger, minced garlic, and rice vinegar to create a clean teriyaki glaze.

• 6

  Heat the remaining 1 tsp of avocado oil in a large non-stick skillet over medium-high heat.

• 7

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

• 8

  Pour the teriyaki glaze and the shelled edamame into the skillet with the tofu, stirring constantly for 2 minutes until the sauce thickens into a glossy coating.

• 9

  Divide the roasted vegetables and glazed tofu into a bowl and finish by sprinkling with sesame seeds before serving.