NUTRITION

SERVINGS

INGREDIENTS

350g Extra Firm Tofu

1/2 cup Low Sodium Chickpeas (drained)

1 medium Red Bell Pepper

1 small Zucchini

1 small Red Onion

1 cup chopped Kale

1/2 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Press the extra firm tofu to remove excess moisture, then cut it into bite-sized cubes.

• 3

  In a bowl, toss the tofu cubes with half a tablespoon of olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.

• 4

  Spread the tofu cubes on the prepared baking sheet in a single layer and bake for 25-30 minutes, flipping halfway, until crisp and golden.

• 5

  While the tofu bakes, chop the red bell pepper, zucchini, red onion, and kale. Rinse and drain the chickpeas.

• 6

  Spread the chopped bell pepper, zucchini, and red onion on a separate baking sheet. Drizzle lightly with olive oil (optional if additional crispness desired) and season with salt and pepper. Roast in the oven for about 20 minutes until edges soften and begin to char.

• 7

  In a large bowl, combine the roasted vegetables, raw kale, and chickpeas. Drizzle with lemon juice and toss gently.

• 8

  Once the tofu is crispy, add it to the bowl and gently mix to combine all the components.

• 9

  Serve immediately and enjoy your nutrient-packed Buddha bowl.