NUTRITION

SERVINGS

INGREDIENTS

150g Cauliflower

100g Extra-Firm Tofu

1/4 cup Chickpea Flour

1/3 cup Roasted Chickpeas

1/2 cup Nonfat Greek Yogurt

2 tbsp Buffalo Hot Sauce

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Onion Powder

Salt & Pepper to taste

PREPARATION

• 1

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

• 2

  Cut the cauliflower into bite-sized florets. Press the extra-firm tofu and cut into cubes.

• 3

  In a bowl, whisk together the chickpea flour, garlic powder, onion powder, a pinch of salt, a drizzle of olive oil, and enough water to create a smooth, thick batter.

• 4

  Toss the cauliflower florets and tofu cubes in the batter until well coated. Sprinkle the roasted chickpeas over for extra crunch and additional protein.

• 5

  Place the battered cauliflower and tofu mixture on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until the outside gets crispy.

• 6

  While baking, prepare your buffalo sauce by combining the buffalo hot sauce with a teaspoon of olive oil in a small bowl.

• 7

  Once baked, transfer the crispy cauliflower and tofu to a serving bowl and drizzle with the buffalo sauce.

• 8

  For the ranch drizzle, mix the nonfat Greek yogurt with a pinch of salt, pepper, and any additional fresh herbs if desired.

• 9

  Drizzle the ranch mixture over the buffalo cauliflower and tofu, or serve it on the side for dipping. Enjoy your flavorful, protein-packed dish!