NUTRITION

SERVINGS

INGREDIENTS

4 oz Extra firm tofu

0.5 cup Cooked chickpeas

1 cup Broccoli florets

0.5 cup Sweet potato cubes

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 tbsp Nutritional yeast

1 tbsp Hemp seeds

1 tbsp Lemon juice

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Drain the extra firm tofu and press it between paper towels to remove excess moisture, then cut into 1/2-inch uniform cubes.

• 3

  Place the tofu cubes, chickpeas, broccoli florets, and sweet potato cubes onto the prepared baking sheet.

• 4

  Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing well to ensure every piece is evenly coated.

• 5

  Spread the ingredients in a single layer and roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and the tofu is golden brown.

• 6

  While roasting, whisk together the lemon juice and Dijon mustard in a small bowl to create a light dressing.

• 7

  Transfer the roasted vegetables and tofu to a serving bowl, drizzle with the lemon-mustard mixture, and garnish with nutritional yeast and hemp seeds before serving.