NUTRITION

SERVINGS

INGREDIENTS

4 oz extra firm tofu

0.5 cup shelled edamame

0.13 cup cooked quinoa

1 cup broccoli florets

0.5 tbsp tahini

2 tbsp nutritional yeast

1 cup baby spinach

0.5 tsp avocado 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 extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  In a large bowl, toss the tofu cubes and broccoli florets with avocado oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the tofu and broccoli in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until the tofu is golden and the broccoli is tender.

• 5

  While the vegetables roast, prepare the dressing by whisking together the tahini, nutritional yeast, and lemon juice in a small bowl, adding a teaspoon of water at a time until it reaches a smooth, pourable consistency.

• 6

  Assemble the bowl by placing the fresh baby spinach at the base and topping it with the cooked quinoa and shelled edamame.

• 7

  Add the roasted tofu and broccoli to the bowl and drizzle the creamy tahini dressing over the top before serving.