What you'll be getting:
Tofu and Spring Veggies
IMG_7503.JPG
Per serving:
4 oz extra firm tofu (salt, pepper and oil added)
240 g veggies (sweet potatoes, purple broccoli, cabbage, carrots, cauliflower tossed in oil, salt, pepper and nutritional yeast)
50 g greens and calcot onions
2 T lemon seasoning sauce (safflower oil, lemon juice, nutritional yeast, fines herbes, salt, and pepper)

Equipment needed:
1- 2 sheet pans, pan large enough for all the ingredients

Preheat your oven to 435.

IMG_7507.JPG

Put the veggies on your sheet pan and space out. If you have 3+ servings, you should use 2 sheet pans so you don't crowd the veggies. When your oven reaches 435 place  the sheet pan in the oven and set a timer for 12 minutes. Larger servings might take 15 minutes.

IMG_7505.JPG
IMG_7507.JPG

When the timer goes off for the veggies pull them from the oven and add to the tofu.

When 5 minutes remain on the timer start heating up your pan on high heat. When hot, add the tofu.

IMG_7509.JPG
IMG_7512.JPG

Finish the dish by drizzling the sauce over everything.

IMG_7514.JPG

Next, add the greens and cook them until they have started to wilt.

IMG_7513.JPG

From start to finish this dinner takes less than 20 minutes. Enjoy!

IMG_7519.JPG