NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.33 cup Chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 tbsp Olive oil

2 tbsp Nutritional yeast

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

0.5 tsp Tahini

PREPARATION

• 1

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

• 2

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

• 3

  Rinse and drain the chickpeas, patting them dry with a kitchen towel to ensure they get crispy in the oven.

• 4

  In a large mixing bowl, combine the tofu cubes, chickpeas, broccoli florets, and sliced red bell pepper.

• 5

  Drizzle the olive oil over the mixture and toss well to coat every piece evenly.

• 6

  Sprinkle the nutritional yeast, garlic powder, smoked paprika, sea salt, and black pepper over the vegetables and protein, tossing again until well-distributed.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space between pieces for roasting rather than steaming.

• 8

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

• 9

  Remove from the oven and transfer to a serving bowl.

• 10

  Whisk the lemon juice and tahini together in a small ramekin, then drizzle the dressing over the bowl before serving warm.