NUTRITION

SERVINGS

INGREDIENTS

7 oz Extra firm tofu

0.5 cup Shelled edamame

0.25 cup Cooked quinoa

1 cup Broccoli florets

1 cup Cauliflower florets

0.25 tbsp Tahini

0.5 tbsp Hemp seeds

1 tsp Lemon juice

1 tsp Tamari

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Olive oil

PREPARATION

• 1

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

• 2

  Drain the extra firm tofu and press it firmly between paper towels or a clean kitchen towel to remove as much moisture as possible, then cut it into 1-inch cubes.

• 3

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

• 4

  Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper, tossing well to ensure every piece is evenly coated.

• 5

  Spread the tofu and vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until the tofu is golden and the vegetables are tender.

• 6

  While the oven does the work, prepare the dressing by whisking together the tahini, lemon juice, and tamari in a small bowl, adding a teaspoon of water at a time until it reaches a smooth, pourable consistency.

• 7

  Build your bowl by starting with a base of warm cooked quinoa, then top with the roasted tofu, broccoli, cauliflower, and shelled edamame.

• 8

  Finish the dish by sprinkling hemp seeds over the top and drizzling with the creamy tahini dressing.