NUTRITION

SERVINGS

INGREDIENTS

2 cups cauliflower florets (~150g)

2 cups broccoli florets (~100g)

1/2 cup canned chickpeas (~120g)

6 ounces firm tofu (~170g)

1 teaspoon olive oil

1 tablespoon tahini

1 tablespoon lemon juice

1 clove garlic

1 tablespoon nutritional yeast

Salt & Pepper to taste

PREPARATION

• 1

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

• 2

  In a large bowl, combine the cauliflower and broccoli florets with a pinch of salt, pepper, and the teaspoon of olive oil. Toss to coat evenly.

• 3

  Spread the vegetables on the baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway, until lightly browned and crispy on the edges.

• 4

  While the vegetables roast, cube the tofu into bite-sized pieces. Pat dry and optionally lightly season with salt and pepper.

• 5

  In a small bowl, whisk together the tahini, lemon juice, minced garlic, and nutritional yeast until smooth. Add a tablespoon of water if the dressing is too thick.

• 6

  In a separate pan, lightly sauté the tofu over medium heat for about 5-7 minutes until it gains a slight golden crust.

• 7

  Once the roasted vegetables are done, transfer them to a serving bowl. Add the roasted tofu and drained chickpeas.

• 8

  Drizzle the creamy tahini dressing over the mixture. Toss gently to combine all the flavors.

• 9

  Serve warm as a hearty dinner or enjoy it for lunch. Adjust salt and pepper to taste.