NUTRITION

SERVINGS

INGREDIENTS

4 oz firm tofu

0.5 cup cooked green lentils

1 cup cauliflower florets

0.5 cup sliced zucchini

0 tbsp extra virgin olive oil

0.25 cup non-fat Greek yogurt

1 tbsp fresh lemon juice

1 tbsp fresh parsley

1 tsp fresh dill

0.5 tbsp hemp hearts

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Press the firm tofu for 15 minutes to remove excess moisture, then cut it into uniform 1-inch cubes.

• 3

  In a large mixing bowl, toss the tofu cubes, cauliflower florets, and zucchini slices with olive oil, garlic powder, sea salt, and black pepper.

• 4

  Spread the vegetable and tofu mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes until the tofu is golden.

• 5

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, chopped parsley, and chopped dill in a small bowl to create the vinaigrette.

• 6

  In a shallow serving bowl, combine the warm roasted vegetables and tofu with the cooked green lentils.

• 7

  Drizzle the creamy herb vinaigrette over the medley and finish by sprinkling the hemp hearts on top for added texture.