NUTRITION

SERVINGS

INGREDIENTS

7 oz Firm tofu

0.5 cup Chickpeas

1.5 cup Broccoli florets

1 cup Kale

2 tbsp Hemp hearts

2 tbsp Nutritional yeast

0 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Press the firm tofu between paper towels to remove excess moisture, then cut into half-inch cubes.

• 3

  Drain and rinse the chickpeas, then pat them dry thoroughly to ensure they get crispy in the oven.

• 4

  Place the tofu cubes, chickpeas, and broccoli florets on the baking sheet; drizzle with olive oil and sprinkle with garlic powder, sea salt, and black pepper.

• 5

  Toss the ingredients to coat evenly and spread them out in a single layer.

• 6

  Roast for 20 to 25 minutes, tossing halfway through, until the tofu is golden and the broccoli edges are slightly charred.

• 7

  While the vegetables roast, place the kale in a large serving bowl and drizzle with lemon juice, massaging the leaves with your hands for 1 minute until they soften and turn dark green.

• 8

  Add the roasted tofu, chickpeas, and broccoli to the bowl with the kale.

• 9

  Sprinkle the hemp hearts and nutritional yeast over the top, tossing gently to combine before serving.