Name: High-Protein Crispy Baked Tofu with Roasted Rainbow Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz extra firm tofu; 3 tbsp nutritional yeast; 1 tbsp olive oil; 1 cup broccoli florets; 1 cup red bell pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp tamari

Nutrition

Per serving

543 calories

Protein: 44g; 30% of calories
Carbs: 34g; 23% of calories
Fat: 30g; 47% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Press the extra firm tofu for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
In a medium bowl, toss the tofu cubes with tamari, garlic powder, and onion powder until well coated.
Sprinkle the nutritional yeast over the tofu and toss again until each cube is evenly crusted.
Place the broccoli florets and sliced red bell pepper on the baking sheet, drizzle with olive oil, and season with sea salt and black pepper.
Spread the tofu cubes in a single layer on the same sheet, ensuring they are not touching the vegetables too closely.
Bake for 25 minutes, flipping the tofu and tossing the vegetables halfway through, until the tofu is golden and the vegetables are tender.

Nutrition

Ingredients

Instructions

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