NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked chickpeas

7 oz extra firm tofu

1 cup broccoli florets

1 cup cauliflower florets

0 tsp olive oil

1 tbsp nutritional yeast

0.5 tbsp hemp hearts

1 tsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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 towel to remove excess moisture, then cut into half-inch uniform cubes.

• 3

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

• 4

  Drizzle with olive oil and sprinkle with garlic powder, sea salt, and black pepper, tossing thoroughly to coat every piece.

• 5

  Spread the mixture in a single, even layer on the prepared baking sheet to ensure even browning.

• 6

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

• 7

  While the bowl base roasts, whisk together the tahini, lemon juice, and nutritional yeast in a small ramekin, adding a teaspoon of warm water if needed to reach a pourable consistency.

• 8

  Transfer the roasted vegetables and protein to a serving bowl, drizzle with the tahini sauce, and garnish with hemp hearts.