NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked Chickpeas (164g)

6 ounces Firm Tofu (170g)

1/2 medium Red Bell Pepper (~75g)

1/2 medium Zucchini (~100g)

1/4 medium Red Onion (~25g)

1 teaspoon Olive Oil (~5g)

1 tablespoon Lemon Juice (~15g)

2 tablespoons Fresh Parsley, chopped

2 tablespoons Nutritional Yeast (~16g)

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Spread the chickpeas on a sheet pan lined with parchment paper. Drizzle with half of the olive oil, season lightly with salt and pepper, and roast for about 20 minutes until they start to crisp.

• 3

  While the chickpeas roast, press the tofu to remove excess moisture, then cut into cubes. Toss tofu, red bell pepper, zucchini, and red onion with the remaining olive oil, a pinch of salt, and a dash of black pepper on a separate section of the sheet pan.

• 4

  After the chickpeas have roasted for 20 minutes, add the tofu and vegetables to the pan and continue roasting for an additional 15 minutes until the tofu is slightly crisp and vegetables are tender.

• 5

  In a small bowl, whisk together lemon juice, chopped parsley, and a pinch of dried herbs to form the lemon-herb dressing.

• 6

  Once roasting is complete, remove the pan from the oven, drizzle the dressing over the roasted mix, and toss gently to combine.

• 7

  Finish by sprinkling the nutritional yeast on top for a savory, umami boost. Serve warm and enjoy your balanced, protein-packed meal.