Veggie Stir-Fry with Baked Tofu

1. Drain and press the tofu block, then cut into cubes.

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

3. Seal the container and shake gently to coat the tofu completely.

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

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

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

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

8. Add the baked tofu to the pan and stir to coat before removing from heat.

Serving suggestions

1. Serve the stir-fry with brown jasmine rice.