NUTRITION

SERVINGS

INGREDIENTS

1 medium Zucchini (~196g)

1 medium Red Bell Pepper (~119g)

1 cup Cherry Tomatoes (~150g)

1/2 medium Red Onion (~55g)

2 teaspoons Olive Oil

2 tablespoons Hummus

1/3 cup Roasted Chickpeas (~50g)

150g Extra-Firm Tofu

1 large Egg

2 tablespoons Fresh Herbs (Parsley, Thyme, Rosemary)

1 teaspoon Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Chop the zucchini, red bell pepper, cherry tomatoes, and red onion into bite-sized pieces. Place them in a mixing bowl along with the drained roasted chickpeas.

• 3

  Cut the extra-firm tofu into cubes. Add the tofu cubes to the vegetables.

• 4

  Drizzle 2 teaspoons of olive oil and 1 teaspoon of lemon juice over the mixture, then sprinkle in the chopped fresh herbs, salt, and pepper to taste. Toss gently until everything is evenly coated.

• 5

  Spread the mixture on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes until the vegetables are tender and the tofu is lightly golden.

• 6

  While the vegetables are roasting, bring a small pot of water to a boil and carefully add 1 egg to soft-boil it for about 6-7 minutes. Once done, transfer the egg to an ice bath, peel, and slice it once cooled.

• 7

  To assemble the bowl, layer the roasted vegetable, tofu, and chickpea mixture in a bowl. Top with 2 tablespoons of hummus and arrange the sliced egg on top.

• 8

  Garnish with additional fresh herbs if desired and serve immediately.