Name: Garlic Tofu with Roasted Broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 12 oz firm tofu; 2 cups broccoli florets; 0.5 cup shelled edamame; 2 tsp olive oil; 3 cloves garlic; 1 tsp fresh ginger; 1 tbsp tamari; 1 tbsp nutritional yeast; 0.25 tsp red pepper flakes; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F (200°C).
Press the tofu for 10 minutes using a tofu press or a heavy skillet to remove excess moisture, then slice it into 1-inch cubes.
Place the broccoli florets on a parchment-lined baking sheet, drizzle with 1 teaspoon of olive oil, and season with the sea salt and black pepper.
Roast the broccoli in the oven for 18 to 20 minutes until the edges are golden and slightly charred.
While the broccoli roasts, heat the remaining 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 8 to 10 minutes, flipping occasionally until all sides are crispy and golden.
Reduce the skillet heat to medium and stir in the minced garlic, grated ginger, and shelled edamame, cooking for 2 minutes until fragrant.
Pour in the tamari and sprinkle with the nutritional yeast and red pepper flakes, tossing the tofu and edamame until the glaze thickens and coats everything.
Remove the skillet from the heat and gently fold in the roasted broccoli before serving warm.

Nutrition

Ingredients

Instructions

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