NUTRITION

SERVINGS

INGREDIENTS

7 oz extra firm tofu

0.75 cup canned chickpeas

1 cup broccoli florets

3 tbsp nutritional yeast

1 tbsp hemp seeds

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Press the extra firm tofu with a clean kitchen towel or paper towels to remove as much moisture as possible, then cut into 1/2-inch cubes.

• 3

  Rinse and drain the chickpeas, then pat them completely dry with a towel to ensure they become crispy in the oven.

• 4

  In a large mixing bowl, whisk together the olive oil, lemon juice, garlic powder, sea salt, and black pepper.

• 5

  Add the tofu cubes, dried chickpeas, and broccoli florets to the bowl, tossing gently until every piece is evenly coated in the oil and spice mixture.

• 6

  Sprinkle the nutritional yeast over the ingredients and toss again until the vegetables and protein are well-crusted.

• 7

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

• 8

  Roast for 25 to 30 minutes, tossing the ingredients halfway through, until the tofu is golden and the chickpeas are slightly crispy.

• 9

  Transfer the roasted mixture to a serving bowl and garnish with the hemp seeds before serving warm.