Veggie Stir-Fry with Baked Tofu

Drain and press the tofu, then cut into cubes.

Place the tofu cubes in a container and add 2 teaspoons garlic chili sauce, 1 tablespoon tamari, and 1 tablespoon nutritional yeast.

Seal the container and shake gently to coat the tofu evenly.

Transfer the coated tofu to a lined baking sheet and bake at 400°F for 20-25 minutes.

In a pan, sauté sliced mushrooms and onion until the onion is translucent.

Add broccoli, a splash of tamari, and 2 tablespoons of water, then cover and cook until the broccoli is bright green, about 4-5 minutes.

Add bell pepper, another splash of tamari, and about 1 tablespoon of sweet chili sauce, then sauté until the vegetables are fully coated and most of the liquid has cooked off, about 3 minutes.

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

Serve the stir-fry with brown jasmine rice.