NUTRITION

SERVINGS

INGREDIENTS

250g Extra-Firm Tofu

0.75 cup Canned Chickpeas, drained

1 cup Broccoli

1 medium Red Bell Pepper

0.5 medium Zucchini

0.5 medium Red Onion

0.5 tbsp Olive Oil

2 tbsp Lemon Juice

2 tbsp Fresh Parsley

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

• 2

  Press the extra-firm tofu gently with a clean towel to remove excess moisture, then cut into 1-inch cubes.

• 3

  In a large bowl, toss the tofu cubes and drained chickpeas with olive oil, garlic powder, salt, and pepper.

• 4

  Spread the tofu and chickpeas evenly on the prepared sheet pan.

• 5

  Chop the broccoli into florets, slice the red bell pepper into strips, halve the zucchini into thick rounds, and cut the red onion into wedges. Add these vegetables to the sheet pan ensuring even distribution.

• 6

  Roast everything in the preheated oven for 20-25 minutes, stirring halfway through to ensure even crisping.

• 7

  While the vegetables are roasting, whisk together lemon juice, fresh parsley, a pinch of salt, and pepper in a small bowl to create the lemon herb dressing.

• 8

  Once the tofu and vegetables are crispy and lightly charred on the edges, remove the pan from the oven.

• 9

  Drizzle the lemon herb dressing over the roasted mixture and gently toss to combine.

• 10

  Serve warm and enjoy a nutritious, flavorful meal.