Veggie Stir-Fry with Baked Tofu

Drain and press the tofu, then cut into cubes.

Add the tofu cubes to a container.

Add 2 teaspoons garlic chili sauce, 1 tablespoon tamari, and 1 tablespoon nutritional yeast to the container.

Seal the container and shake gently to coat the tofu.

Transfer the coated tofu to a lined baking sheet.

Bake in the oven at 400°F for 20-25 minutes.

In a pan, add sliced mushrooms and onion and sauté until onions are translucent.

Add broccoli, a splash of tamari, and 2 tablespoons water.

Cover the pan and cook until broccoli is bright green, about 4-5 minutes.

Add bell pepper, another splash of tamari, and a splash of sweet chili sauce (about 1 tablespoon).

Sauté until veggies are fully coated and most of the liquid cooks off, about 3 minutes.

Add the baked tofu and stir to coat, then remove from heat.

Serve the stir-fry with brown jasmine rice.