NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (164g)

350g extra firm tofu

1 medium head broccoli (300g)

2 tbsp tahini

1 tsp olive oil

1 medium lemon

1 garlic clove

2 tbsp nutritional yeast

1 tsp smoked paprika

Salt and pepper to taste

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas. Pat them dry with a paper towel. Toss the chickpeas with smoked paprika, a pinch of salt and pepper, and a drizzle of olive oil.

• 3

  Spread the chickpeas in a single layer on the baking sheet and roast for 25-30 minutes, stirring halfway through, until crispy.

• 4

  Meanwhile, press the extra firm tofu to remove excess moisture. Cut the tofu into cubes and toss with a little salt, pepper, and a drizzle of olive oil.

• 5

  Place the tofu cubes on another baking sheet and roast in the oven for 20-25 minutes, turning once halfway through until golden and slightly crisp on the edges.

• 6

  Chop the broccoli into bite-sized florets. Either steam lightly for 3-4 minutes or roast with a touch of olive oil, salt, and pepper in the oven for 15 minutes until tender yet vibrant.

• 7

  In a small bowl, whisk together tahini, freshly squeezed lemon juice, minced garlic, nutritional yeast, and a splash of water to thin if needed. Adjust seasoning with salt and pepper.

• 8

  Once all components are cooked, gently combine the roasted chickpeas, tofu, and broccoli in a large bowl. Drizzle with lemon-tahini dressing and toss to coat evenly.

• 9

  Serve immediately as a hearty breakfast, lunch, or dinner bowl, and enjoy the delicious blend of textures and flavors.