NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

5 oz firm tofu

1 cup broccoli florets

3 tbsp nutritional yeast

1 tbsp tahini

0.5 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp lemon juice

1 tbsp water

PREPARATION

• 1

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

• 2

  Press the firm tofu between paper towels to remove excess moisture, then cut into 1/2-inch cubes.

• 3

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

• 4

  Drizzle the olive oil over the mixture and season with sea salt, black pepper, and garlic powder.

• 5

  Add 2 tablespoons of the nutritional yeast to the bowl and toss everything together until the ingredients are evenly coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until the tofu is golden and the broccoli is slightly charred.

• 7

  While the bowl components are roasting, whisk together the tahini, lemon juice, water, and the remaining 1 tablespoon of nutritional yeast in a small bowl until smooth.

• 8

  Transfer the roasted vegetables and protein to a serving bowl and drizzle with the creamy tahini sauce before serving.