NUTRITION

SERVINGS

INGREDIENTS

7 oz Extra firm tofu

0.25 cup Canned chickpeas

0.13 cup Cooked quinoa

0.75 cup Broccoli florets

1 cup Chopped kale

0.5 tbsp Tahini

2 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

0 tsp Olive oil

1 tbsp Lemon juice

1 tbsp Warm water

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a large 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-inch cubes.

• 3

  In a large bowl, toss the tofu cubes, chickpeas, and broccoli florets with olive oil, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until the tofu is golden and crispy.

• 5

  While the vegetables roast, place the chopped kale in a bowl with lemon juice and massage with your hands for 2 minutes until the leaves are tender and dark green.

• 6

  In a small jar, whisk together the tahini, nutritional yeast, and warm water until a smooth, pourable consistency is reached.

• 7

  Build your bowl by layering the cooked quinoa and massaged kale at the base, then topping with the roasted tofu, chickpeas, and broccoli.

• 8

  Drizzle the creamy tahini dressing over the top and garnish with hemp seeds for an extra boost of plant-based protein.