NUTRITION

SERVINGS

INGREDIENTS

7 oz extra-firm tofu

3 cups cauliflower florets

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.33 cup plain non-fat Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

1 tbsp water

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Press the extra-firm tofu for 15 minutes to remove excess moisture, then cut into 1/2-inch uniform cubes.

• 3

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

• 4

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

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper browning.

• 6

  Roast for 25 to 30 minutes, flipping halfway through, until the cauliflower is tender and the tofu cubes are golden and crispy.

• 7

  While the vegetables roast, whisk together the Greek yogurt, tahini, lemon juice, and water in a small bowl until the sauce is smooth and pourable.

• 8

  Plate the roasted cauliflower and tofu, drizzle the tahini sauce over the top, and garnish with freshly chopped parsley.