NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm tofu

0.5 cup Canned chickpeas

1 cup Broccoli florets

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

3 tbsp Nutritional yeast

1 tbsp Hemp hearts

1 cup Baby spinach

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Rinse and pat the chickpeas dry with a clean towel to ensure they get crispy in the oven.

• 4

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

• 5

  Spread the mixture in a single layer on the prepared baking sheet.

• 6

  Roast for 25-30 minutes, tossing halfway through, until the tofu is golden and chickpeas are slightly crunchy.

• 7

  Remove from the oven and immediately toss the roasted mixture with nutritional yeast while still hot.

• 8

  Place the fresh baby spinach in a serving bowl and top with the warm roasted vegetable and protein mixture.

• 9

  Garnish with hemp hearts and a squeeze of fresh lemon juice before serving.