SERVES 4 • PREP TIME: 10 MINUTES • COOK TIME: 20 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
This dish features crispy tofu, assorted bell peppers, and lightly golden onions—all seasoned with a warm blend of Mediterranean spices. The red onion’s sweet caramelized flavor truly brings this dish together. A tangy, fresh chimichurri sauce crowns the vegetables for a delicious and sophisticated bite.
1 large red onion, quartered
2 medium assorted bell peppers, coarsely chopped
1 (16-ounce) package organic firm tofu, cut into 8 large cubes
2 teaspoons avocado oil
1
.
Set an oven rack 6 inches below the broiler and preheat the broiler to high. Line a baking sheet with parchment paper.
2
.
Place the onion, peppers, and tofu on the baking sheet. In a small mixing bowl, mix the spice blend and oil, then coat the onions, peppers, and tofu well.
3
.
Broil the tofu and vegetables for 10 minutes until the top of the tofu is golden brown. Flip the tofu and cook for another 5 to 7 minutes until the other side of the tofu and peppers are lightly browned and the onions are caramelized.
4
.
Plate the mixture on serving dishes into appropriate portions
and top with 1 tablespoon of the sauce per plate, and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.
SUBSTITUTION TIP:
This dish works well with a variety of sauces and vegetables. Swap the chimichurri sauce for the
Cilantro-Mint Sauce
for a fresh yogurt topping or the
Arugula-Basil Pesto
for an herbal flavor. You can also add or swap in some button mushrooms or cauliflower florets.
Per serving:
Calories: 246, Total fat: 10g, Saturated fat: 1g, Cholesterol: 0mg, Sodium: 15mg, Potassium: 364mg, Magnesium: 17mg, Carbohydrates: 12g, Sugars: 5g, Fiber: 3g, Protein: 12g, Added sugar: 0g, Vitamin K: 93mcg