NUTRITION

SERVINGS

INGREDIENTS

8 oz extra firm tofu

0.25 cup chickpeas

2 cups purple cabbage

0 tbsp olive oil

3 tbsp nutritional yeast

0.5 tbsp tahini

1 tbsp lemon juice

1 tbsp water

0.5 tbsp hemp seeds

0.5 tsp sea salt

0.5 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 rimmed baking sheet with parchment paper.

• 2

  Drain the extra firm tofu and press it between paper towels to remove excess moisture, then cut into 1-inch cubes.

• 3

  Slice the purple cabbage into 1-inch thick ribbons and rinse the canned chickpeas, patting them dry with a towel.

• 4

  Place the tofu cubes, shredded cabbage, and chickpeas onto the prepared baking sheet.

• 5

  Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing everything until evenly coated.

• 6

  Spread the ingredients in a single layer and roast for 25 to 30 minutes, tossing halfway through, until the cabbage is tender-crisp and the tofu is lightly browned.

• 7

  While roasting, prepare the dressing by whisking together the tahini, lemon juice, water, and nutritional yeast in a small bowl until smooth and creamy.

• 8

  Transfer the roasted vegetables and tofu to a serving bowl, drizzle with the lemon-tahini dressing, and garnish with hemp seeds.