NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.5 cup Chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

0.13 cup Cooked quinoa

0 tbsp Tahini

2 tbsp Nutritional yeast

0 tsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Press the extra firm tofu between paper towels to remove as much moisture as possible, then cut it into 1/2-inch cubes.

• 3

  In a large mixing bowl, combine the tofu cubes, chickpeas, broccoli florets, and chopped red bell pepper.

• 4

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

• 5

  Spread the vegetables and tofu in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, tossing halfway through, until the tofu is golden and the broccoli edges are charred.

• 6

  While the vegetables roast, whisk together the tahini, nutritional yeast, and lemon juice in a small bowl, adding a tablespoon of warm water at a time until a smooth, pourable consistency is reached.

• 7

  Place the cooked quinoa in the bottom of a serving bowl, top with the roasted tofu and vegetable mixture, and finish by drizzling the creamy tahini sauce over the top.