Name: Roasted Vegetable Medley with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.13 cup dry quinoa; 7 oz extra firm tofu; 0.5 cup shelled edamame; 3 tbsp nutritional yeast; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 tsp olive oil; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into half-inch cubes.
In a large mixing bowl, toss the tofu cubes, broccoli florets, and diced red bell pepper with the olive oil, garlic powder, sea salt, and black pepper.
Spread the tofu and vegetable mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, flipping halfway through, until the tofu is golden.
While the vegetables are roasting, rinse the quinoa under cold water and place it in a small saucepan with half a cup of water.
Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.
Steam the shelled edamame in a small amount of water for 5 minutes until tender and bright green.
In a large bowl, combine the cooked quinoa, roasted tofu, roasted vegetables, and steamed edamame.
Sprinkle the nutritional yeast over the mixture and drizzle with fresh lemon juice, tossing gently to ensure everything is evenly coated before serving.

Nutrition

Ingredients

Instructions

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