Name: Crispy tofu with roasted broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 13 oz extra firm tofu, drained and pressed dry; 7 oz broccoli florets, cut into small pieces; 1 tsp extra virgin olive oil; 2 tbsp nutritional yeast; 1/2 tsp garlic powder; 1/4 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 tsp lemon juice

Nutrition

Per serving

451 calories

Protein: 47g; 38% of calories
Carbs: 23g; 18% of calories
Fat: 25g; 44% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Wrap the drained tofu in a clean kitchen towel and place a heavy skillet on top to press out moisture for 15 minutes. Meanwhile, preheat the oven to 400°F and place a half-sheet pan inside to heat up.
Cut the tofu into half-inch cubes. In a large bowl, toss the tofu with two thirds of the olive oil and half the salt. Add the nutritional yeast, garlic powder, and smoked paprika, tossing until coated. Carefully pull the hot pan from the oven and spread the tofu in a single layer. Roast for 12 minutes.
While the tofu roasts, toss the broccoli with the remaining olive oil, salt, and black pepper. When the timer goes off, add the broccoli to the pan, spreading everything out. Roast for 13 minutes more until the tofu is golden and the broccoli is tender. Done when tofu is golden and broccoli is tender with charred edges.
Transfer the roasted tofu and broccoli to a plate. Squeeze the lemon juice over everything, taste, and add a pinch more salt or pepper if needed.

Nutrition

Ingredients

Instructions

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