Dinner: Pasta with Tofu & Veggies
Directions
Preheat the oven to 400°F (200°C).
Slice each block of tofu into 8 equal slabs (for a total of 16 slabs from the 2 blocks).
Cover a baking sheet with aluminum foil and coat the sheet with seasonings.
Lay the tofu slabs on top of the seasoned portion of the sheet.
Sprinkle more seasoning on top of the tofu and massage.
Cook the tofu for 30 minutes at 400°F (200°C).
After 30 minutes, flip each tofu slab over and bake for another 15 minutes. Let them cool before removing from the baking sheet.
While the tofu is baking, cook the pasta according to the directions on the package and start preparing the sauce.
Place the pasta sauce into a saucepan and bring to a simmer.
Next, add the edamame and kale and simmer until the kale is wilted.
Once the pasta is cooked and the sauce is ready, combine them together and mix well.
Take the finished baked tofu and slice it into smaller pieces. Then portion out 4 equal servings of the pasta and tofu.
Add the nutritional yeast, dulse flakes, and sunflower seeds to each portion.
NUTRITION HIGHLIGHT
The recommended amount per day of iodine is 150 mcg. One of the best natural sources of iodine is seaweed. Dulse flakes are a type of seaweed that can easily be sprinkled over food and are an easy way to ensure adequate iodine intake. Just 1 teaspoon of dulse flakes a day provides about 165 mcg of iodine, enough to cover your daily needs.
The sunflower seeds in this meal help boost the vitamin E content.
