NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked brown lentils

4 oz Extra firm tofu

1 cup Broccoli florets

1 cup Baby spinach

1 tbsp Hemp seeds

2 tbsp Nutritional yeast

1 tsp Ground turmeric

1 tsp Grated fresh ginger

0.5 tbsp Tahini

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into half-inch cubes.

• 2

  Heat olive oil in a large skillet over medium heat and sauté the tofu cubes until they are golden and crispy on all sides.

• 3

  Stir in the cooked lentils, grated ginger, and ground turmeric, cooking for 3 to 4 minutes until the flavors are well combined and fragrant.

• 4

  Steam the broccoli florets in a separate pot for 5 minutes until they reach a vibrant green color and tender-crisp texture.

• 5

  In a small bowl, whisk together the tahini, lemon juice, sea salt, and black pepper to create a smooth, pourable dressing.

• 6

  Place the baby spinach in a large bowl and top with the warm lentil-tofu mixture and steamed broccoli.

• 7

  Sprinkle with hemp seeds and nutritional yeast, then finish by drizzling the lemon-tahini dressing over the entire bowl.