Name: Ginger tofu and roasted vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2.5 oz extra firm tofu, pressed for 10 minutes and cut into 1-inch cubes; 3.5 oz broccoli florets; 1/2 red bell pepper, sliced into strips; 1 tsp olive oil; 1 1/2 tsp low sodium soy sauce; 2 tsp fresh ginger, grated; 1/4 tsp garlic powder; 1/2 tsp black pepper; 1 tsp lime juice

Nutrition

Per serving

157 calories

Protein: 11g; 26% of calories
Carbs: 14g; 32% of calories
Fat: 8g; 43% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 425°F. While the oven heats, press the tofu to remove excess moisture. On a half-sheet pan, toss the tofu cubes, broccoli, and bell pepper with the olive oil, soy sauce, grated ginger, garlic powder, and black pepper until evenly coated.
Arrange the tofu on one side of the pan and the vegetables on the other, ensuring they are in a single layer. Roast for 10 minutes, flip the tofu cubes, and roast for 12 to 15 minutes more until the vegetables are tender and tofu edges are golden. Done when tofu is golden and vegetables are tender.
Transfer the roasted tofu and vegetables to a plate. Squeeze the lime juice over the top to finish.

Nutrition

Ingredients

Instructions

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