NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm tofu

0.5 cup Cooked chickpeas

1.5 cup Broccoli florets

1 cup Chopped kale

3 tbsp Nutritional yeast

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a large mixing bowl, toss the tofu cubes, chickpeas, and broccoli florets with the lemon juice, garlic powder, smoked paprika, 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, tossing halfway through, until the tofu is golden and the chickpeas are slightly crisp.

• 5

  While the vegetables roast, place the chopped kale in a bowl and massage it with a small splash of water or extra lemon juice for 1 minute until it becomes tender and bright green.

• 6

  Remove the tray from the oven and immediately sprinkle the nutritional yeast over the hot tofu and vegetables, tossing well to create a savory, cheesy crust.

• 7

  Divide the massaged kale into bowls and top with the roasted tofu, chickpea, and broccoli mixture to serve.