NUTRITION

SERVINGS

INGREDIENTS

8 oz extra firm tofu

2 cups cauliflower florets

0.5 cup canned chickpeas

1 tbsp hemp hearts

1 tbsp nutritional yeast

1 cup baby spinach

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess water, then cut into 1-inch cubes.

• 3

  In a large bowl, toss the tofu cubes, cauliflower florets, and chickpeas with olive oil, garlic powder, smoked paprika, sea salt, and black pepper.

• 4

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

• 5

  Place the fresh baby spinach in a serving bowl and top with the hot roasted vegetables and tofu to slightly wilt the greens.

• 6

  Finish by sprinkling with hemp hearts and nutritional yeast, then drizzle the fresh lemon juice over the entire bowl before serving.