Name: Baked tofu with nutritional yeast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz firm tofu, pressed, patted dry, and cubed; 3 tbsp nutritional yeast; 1/2 tsp garlic powder; 3/4 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp extra virgin olive oil; 1/3 cup water; 1/4 cup long-grain brown rice; 5 oz broccoli, cut into florets; 1 1/2 tsp lemon juice

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F and line a half-sheet pan with parchment paper. In a large bowl, toss the tofu cubes with the olive oil and a splash of the water (about 15 grams) until slick. In a small cup, mix the nutritional yeast, garlic powder, onion powder, half the salt, and the black pepper. Sprinkle the dry mixture over the tofu and toss again to create a thick coating.
Spread the tofu in a single layer on the prepared pan. Bake until the edges are deep golden and firm, about 25 to 30 minutes, flipping the cubes carefully with a thin spatula halfway through. Done when deep golden and firm.
While the tofu bakes, combine the brown rice, the remaining water, and a pinch of the salt in a small lidded saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
During the last 6 minutes of the rice simmering, place the broccoli florets directly on top of the rice in the saucepan and cover to steam. Once done, fluff the rice and plate it with the broccoli. Top with the baked tofu and finish the whole plate with a squeeze of lemon juice. Done when broccoli is bright green and tender.

Nutrition

Ingredients

Instructions

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