For the Garlic & Herb Tofu:
- 14 ounces extra firm tofu, pressed
- 1 tablespoon olive oil*
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
For the Vegetables:
- 12 ounces (1 bunch) asparagus, ends trimmed and sliced
- 8 ounces cremini mushrooms, sliced
- 1 medium fennel bulb, thinly sliced
- ½ yellow onion, cut into strips
- Olive oil, for drizzling
- Salt and black pepper, to taste
- Cooked brown rice, for serving (optional)
- Easy Tahini Dressing, for serving (optional)