NUTRITION

SERVINGS

INGREDIENTS

1 cup Cauliflower Florets (107g)

1 medium Zucchini (196g)

250 grams Extra-Firm Tofu

1/2 cup Chickpeas (82g)

1 tbsp Olive Oil (13.5g)

1 tbsp Lemon Juice (15g)

2 cloves Minced Garlic (6g)

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

• 2

  In a large bowl, toss cauliflower florets and sliced zucchini with half of the olive oil, minced garlic, mixed dried herbs, salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes, until tender and slightly golden.

• 4

  While the vegetables are roasting, press the extra-firm tofu with a paper towel to remove excess water, then cut into cubes.

• 5

  In a separate bowl, gently toss the tofu cubes with a drizzle of olive oil, a pinch of salt, and pepper.

• 6

  Heat a non-stick skillet over medium heat and sauté the tofu for 5-7 minutes until all sides are lightly browned.

• 7

  Prepare the chickpeas by gently rinsing and draining them. You can lightly season them with salt, pepper, and a sprinkle of herbs if desired. Optionally, roast them in the oven for 10 minutes for extra crunch.

• 8

  Once all components are ready, assemble the bowl by layering the roasted vegetables, sautéed tofu, and chickpeas.

• 9

  Drizzle the lemon juice over the bowl and toss gently to combine all the flavors.

• 10

  Serve warm and enjoy your nutrient-packed herb-roasted bowl!