NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

0.25 cup Chickpeas

1 cup Broccoli florets

1 cup Red bell pepper

0.25 tbsp Extra virgin olive oil

3 tbsp Nutritional yeast

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Press the extra firm tofu between paper towels with a heavy weight for 15 minutes to remove excess water, then cut into 1-inch cubes.

• 3

  In a large mixing bowl, toss the tofu cubes, chickpeas, broccoli florets, and chopped bell pepper with half of the olive oil, sea salt, and black pepper.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes until the tofu is lightly browned.

• 5

  In a small jar or bowl, whisk together the remaining olive oil, nutritional yeast, apple cider vinegar, Dijon mustard, dried oregano, and minced garlic.

• 6

  Drizzle the herb vinaigrette over the roasted vegetable medley while still warm and toss gently to coat before serving.