NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.5 cup Chickpeas

1 cup Broccoli florets

1 cup Zucchini

3 tbsp Nutritional yeast

0 tbsp Hemp seeds

0 tsp Avocado oil

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Drain the extra firm tofu and press it between paper towels for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  Rinse and drain the chickpeas, patting them dry with a towel to ensure they get crispy in the oven.

• 4

  Slice the zucchini into half-moons and chop the broccoli into bite-sized florets.

• 5

  In a large mixing bowl, toss the tofu, chickpeas, broccoli, and zucchini with avocado oil, garlic powder, onion powder, sea salt, and black pepper until evenly coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for air to circulate.

• 7

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

• 8

  Remove from the oven and immediately sprinkle with nutritional yeast and hemp seeds while still hot.

• 9

  Drizzle with fresh lemon juice before serving in a large bowl.