NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.5 cup cooked brown lentils

1 cup broccoli florets

0.5 cup cauliflower florets

3 tbsp nutritional yeast

1 tbsp hemp seeds

1 tbsp tahini

1 tbsp lemon juice

1 tsp garlic powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

1 cup chopped kale

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 heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 3

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

• 4

  Drizzle with olive oil and sprinkle with garlic powder, turmeric, sea salt, black pepper, and 2 tablespoons of the nutritional yeast.

• 5

  Toss the mixture until every piece is evenly coated, then spread in a single layer on the prepared baking sheet.

• 6

  Roast for 25 minutes, flipping halfway through, until the tofu is golden and the vegetables are tender with slightly browned edges.

• 7

  While the vegetables roast, prepare the dressing by whisking together the tahini, lemon juice, the remaining tablespoon of nutritional yeast, and 1 tablespoon of warm water until smooth and velvety.

• 8

  Place the chopped kale in a serving bowl and massage it with a tiny squeeze of lemon for 30 seconds until it softens.

• 9

  To assemble, top the kale with the warmed cooked lentils and the roasted tofu and vegetable mixture.

• 10

  Finish the bowl by garnishing with hemp seeds and drizzling the prepared tahini sauce over the top.