NUTRITION

SERVINGS

INGREDIENTS

3 tbsp chickpeas

10 oz extra firm tofu

0.25 whole avocado

1 tbsp hemp seeds

4 tbsp nutritional yeast

0 tsp avocado oil

1 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

2 cup baby spinach

PREPARATION

• 1

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

• 2

  Drain and press the extra firm tofu for at least 10 minutes to remove excess water, then cut into small 1/2-inch cubes.

• 3

  In a medium mixing bowl, combine the tofu cubes and rinsed chickpeas with the avocado oil, smoked paprika, garlic powder, sea salt, and black pepper, tossing until every piece is well-coated.

• 4

  Spread the seasoned tofu and chickpeas in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, tossing halfway through, until the chickpeas are crunchy and the tofu is golden brown.

• 5

  While the protein roasts, place the baby spinach in a large serving bowl and top with the sliced avocado and hemp seeds.

• 6

  Remove the roasted mixture from the oven and immediately sprinkle with the nutritional yeast while still hot, tossing to ensure the yeast adheres to the cubes for a cheesy flavor.

• 7

  Transfer the warm roasted tofu and chickpeas to the salad bowl, drizzle with fresh lemon juice, and toss gently to combine before serving immediately.