Food Minimalist

Today’s lunch bowl: oven baked tofu (one of my favorite ways to cook my tofu—wil…

Today’s lunch bowl: oven baked tofu (one of my favorite ways to cook my tofu—will share the RECIPE BELOW), broccoli, sautéed bean sprouts, edamame, black rice, and yellow bell peppers. You can also check out my story on how I sautéed the bell peppers 🌿 love bowls like this because they’re so easy to put together plus you get to sneak in lots of veggies 🙈 happy weekend guys!
1/4 Cup soy sauce or liquid aminos
3 tbsp coconut sugar (adjust depending on desired sweetness)
6 tbsp nutritional yeast (optional — sometimes I’d just use soy sauce and sugar for the marinade)
2 blocks firm tofu/tokwa, drained and sliced (around 240g each)
1. Wrap the tofu in paper towels and place below a flat surface/plate until water is absorbed by the paper towels.
2. Prepare the marinade by mixing the rest of the ingredients.
3. Slice the tofu and place in the marinade for at least 30 minutes.
4. In a lined baking tray (I used parchment paper), place the tofu, leaving space between each one, and baked at 350F for 25 minutes. Flip halfway through for even cooking. •

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