Protein Packed Crispy Tofu for Meatless Monday

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silpat.

2. Press the tofu: wrap 1 container extra-firm tofu in a kitchen towel and place something heavy on top. Let sit for 10 minutes. Then unwrap, cube it, and place in a large bowl.

3. Toss the tofu with 1 tablespoon infused olive oil, 1 tablespoon soy sauce, 1 arrowroot powder, and 2 teaspoons seasoning of choice.

4. Place on the baking sheet in a single layer and bake for 25-30 minutes until golden brown and crispy.

Health tips

1. The vast majority of soy products consumed in the Western world comes from a highly processed form of soy, which has usually been genetically engineered, cracked, dehulled, crushed, and subjected to solvent extraction to separate its oils from the rest of the bean.

2. The excellent bioavailability of calcium from tempeh and tofu makes it a great vegan alternative to dairy.

3. The fermentation process used in tempeh’s preparation increases the digestibility of soy, nutrient absorption from soy, and the concentration of bioactive peptides.

4. Tempeh is less processed than tofu, but both are vegan, FODMAP-friendly sources of protein. Use firm tofu, not silken for this recipe.