NUTRITION

SERVINGS

INGREDIENTS

6 oz firm tofu

0.5 cup chickpeas

1 cup broccoli florets

1 cup cauliflower florets

0.5 tbsp hemp seeds

0 tbsp avocado oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp tahini

1 tbsp lemon juice

1 tbsp nutritional yeast

2 cup kale

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Drizzle with avocado oil and sprinkle with smoked paprika, garlic powder, sea salt, and black pepper, tossing until everything is evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, tossing halfway through, until the tofu is golden and the vegetables are tender.

• 6

  While the vegetables roast, whisk together the tahini, lemon juice, and nutritional yeast in a small bowl, adding 1-2 tablespoons of warm water to reach a smooth, pourable consistency.

• 7

  Steam the chopped kale in a steamer basket or a small pot with a splash of water for 2-3 minutes until wilted and bright green.

• 8

  Divide the steamed kale between bowls, top with the roasted tofu and vegetable mixture, sprinkle with hemp seeds, and finish with a generous drizzle of the tahini sauce.