NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

6 oz firm tofu

1 cup broccoli florets

1 cup cauliflower florets

0.5 tsp olive oil

2 tbsp nutritional yeast

0.5 tbsp hemp hearts

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them dry with a clean kitchen towel.

• 3

  Press the firm tofu to remove excess moisture and cut it into half-inch cubes.

• 4

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

• 5

  Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing well to coat evenly.

• 6

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes until the vegetables are tender and the tofu is slightly golden.

• 7

  In a small bowl, whisk together the lemon juice and nutritional yeast to create a thick dressing.

• 8

  Transfer the roasted mixture to a serving bowl, drizzle with the lemon-yeast mixture, and garnish with hemp hearts before serving.