NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

1 medium Red bell pepper

2 tsp Olive oil

2 tbsp Nutritional yeast

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 rimmed baking sheet with parchment paper.

• 2

  Remove the tofu from its packaging and press between several layers of paper towels for 15 minutes to remove excess moisture.

• 3

  Dice the red bell pepper into 1-inch pieces and place them on the baking sheet along with the broccoli florets.

• 4

  Drizzle the vegetables with 1 teaspoon of olive oil and sprinkle with the sea salt and black pepper.

• 5

  Roast the vegetables in the oven for 20 minutes until they are tender and show light golden-brown edges.

• 6

  Cut the pressed tofu into 1-inch cubes and place them in a medium bowl; toss with tamari, garlic powder, and nutritional yeast until well coated.

• 7

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

• 8

  Add the tofu cubes to the skillet and sear for 3-4 minutes per side until they are golden and crispy on all sides.

• 9

  Stir the shelled edamame into the skillet during the final 2 minutes of cooking to heat them through.

• 10

  Remove the roasted vegetables from the oven and combine them with the seared tofu and edamame in a large bowl before serving.