✳️ FOR THE TOFU FILETS ⤵️

• 1 block (16 oz) super firm tofu, cut into slabs and scored lengthwise on one side, diagonally on the others

• 3 tbsp corn starch

• 2 tbsp nutritional yeast

• 1 tsp lemon pepper

• 1 tsp sea salt

👉🏻 In a bowl combine together all the ingredients EXCEPT the tofu until well mixed. Dredge each tofu filet in the mix until coated on all sides. Set aside.

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✳️ FOR THE PICCATA ⤵️

• 1 package gnocchi

• 1 pound brussels sprouts, halved

• 2 lemons, sliced

• Prepped tofu fillets

✳️ FOR THE SAUCE ⤵️

• 1 cup vegetable stock

• ⅓ white wine vinegar

• 1 medium shallot, finely chopped

• 4 medium garlic cloves, minced

• ¼ cup flat leaf parsley, finely chopped

• 2 tbsp capers

• 1 tbsp nutritional yeast

• 👉🏻 Preheat oven to 430°F. Toss the brussels sprouts and gnocchi onto a large sheet pan.

• 👉🏻 Whisk all the sauce ingredients together until well mixed then pour onto the sprouts and gnocchi and stir.

• 👉🏻 Arrange the tofu filets and sliced lemons on top of the sprouts and gnocchi. Transfer to oven and bake for 30 mins, or until the tofu is golden on top and the brussels sprouts have softened. Discard the lemon slices and garnish with more parsley and enjoy!