NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

5 oz firm tofu

1 cup broccoli florets

1 cup cauliflower florets

2 tbsp nutritional yeast

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Drain and rinse the canned chickpeas, then pat them very dry with a clean kitchen towel to ensure they crisp up.

• 3

  Press the firm tofu to remove excess moisture and cut into 1/2-inch cubes.

• 4

  In a large mixing bowl, combine the chickpeas, tofu cubes, broccoli, and cauliflower.

• 5

  Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing well to coat everything evenly.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between the pieces for even roasting.

• 7

  Roast for 25 to 30 minutes, tossing the ingredients halfway through, until the vegetables are tender and the tofu is golden brown.

• 8

  Remove from the oven and immediately sprinkle the nutritional yeast over the hot mixture, tossing gently to incorporate.

• 9

  Transfer to a bowl and serve immediately while warm.