Ingredients:
Protein: 1 block extra-firm tofu (pressed and cut into 1-inch cubes)
Glaze:
- 3 tbsp maple syrup
- 2 tbsp Dijon mustard
- 1 clove garlic (minced)
- 1 tbsp oil free vegetable broth
- 1 tbsp lemon juice
- Salt and pepper to taste
Vegetables:
- 1 bell pepper (sliced)
- 1 cup broccoli florets
- 1 cup snap beans (trimmed)
- 1 small zucchini or squash (sliced)
(You can use this veg combo but the possibilities are endless).
Instructions:
- Preheat oven to 400°F (200°C).
- Make the glaze: Whisk together maple syrup, Dijon mustard, garlic, lemon juice and vegetable broth. Season with salt and pepper.
- Marinate the tofu: Toss tofu cubes in half the glaze and let sit for 5-10 minutes.
- Assemble sheet pan: Arrange tofu and vegetables on a parchment paper on a baking sheet. Drizzle with the remaining glaze.
- Roast: Bake for 20-25 minutes, flipping halfway, until tofu is golden and the veggies are tender.
- Serve: Garnish with fresh herbs or an extra squeeze of lemon if desired.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
