INGREDIENTS herb crusted tofu 1/2 cup whole wheat bread crumbs 1/3 bunch fresh, flat leaf Italian parsley, roughly chopped 1/2 Tablespoon fresh thyme; leaves removed from stem and roughly chopped ½ lemon, zested (reserve juice for cannellini cauliflower veggie mix) 1 garlic cloves, minced or pressed 1/2 teaspoon paprika 1/2 Tablespoon olive oil Pinch of kosher salt & black pepper 1/2 Tablespoon olive oil 1/2 Tablespoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon black pepper ½ â 14 oz package of extra firm, organic tofu, drained and cut into ½ inch slices cannellini cauliflower veggie mix 2 cups cauliflower florets, cut into small bite size pieces 1 cups broccoli florets, cut into small bite size pieces ½ - 14.5 oz can organic, no salt added cannellini beans, drained and rinsed 1/2 clove of garlic, minced or pressed 1/3 bunch of fresh flat leaf Italian parsley, chopped 1/2 Tablespoon lemon juice 1 Tablespoon olive oil 1/4 teaspoon kosher salt 1/3 teaspoon black pepper | NUTRIENTS herb crusted tofu Calories: 143 kcal Protein: 7.9 g Fat: 9.3 g Sugar: 1.5 g cannellini cauliflower veggie mix Calories: 190 kcal Protein: 8.9 g Fat: 7.6 g Sugar: 2.8 g |
Preheat oven to 425 degrees and adjust the oven rack to the upper third. Line a baking sheet with parchment or foil. In a medium bowl, combine the breadcrumbs, parsley, thyme, zest, garlic, paprika, olive oil, and a pinch of kosher salt & pepper. Stir to combine and set aside. In a small bowl, combine olive oil, Dijon mustard and salt & pepper. Brush each piece of tofu, front and back, with mustard mixture and then press into the breadcrumbs to coat. Lay tofu onto the baking sheet and place into preheated oven for 30 - 40 minutes or until tofu is golden and cooked.
For cannellini cauliflower veggie mix
Heat a medium saucepot with about 2 inches of water. Bring to a boil and add cauliflower and broccoli. Cover with a lid and steam for 5 minutes or until the vegetables are tender. Drain water, turn the heat down to low, and add in beans, garlic, parsley, lemon juice, olive oil and salt and pepper. Stir to combine and warm the beans through, about 2 - 3 minutes.