NUTRITION

SERVINGS

INGREDIENTS

11 oz Extra firm tofu

0.5 cup Sweet potato

0.5 cup Carrots

0.5 cup Parsnips

3 cloves Garlic

0.5 tbsp Olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Non-fat Greek yogurt

1 tbsp Lemon juice

1 tbsp Hemp seeds

PREPARATION

• 1

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

• 2

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

• 3

  Peel and chop the sweet potato, carrots, and parsnips into uniform 1-inch pieces.

• 4

  In a large bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Add the tofu cubes and root vegetables to the bowl, tossing thoroughly to ensure everything is evenly coated in the herb oil.

• 6

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and tofu is golden.

• 7

  While roasting, whisk together the non-fat Greek yogurt and lemon juice in a small bowl until smooth.

• 8

  Plate the roasted vegetable and tofu mixture, drizzle with the lemon-yogurt sauce, and sprinkle with hemp seeds for an extra protein boost.