NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned chickpeas

4 oz Firm tofu

0.5 cup Shelled edamame

1 cup Broccoli florets

1 tsp Avocado oil

2 tbsp Nutritional yeast

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  Press the tofu to remove excess moisture and cut into 0.5-inch cubes.

• 3

  Rinse and drain the chickpeas, then pat them completely dry with a clean towel to ensure they crisp up.

• 4

  Toss the tofu, chickpeas, and broccoli florets on the baking sheet with avocado oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 5

  Spread the mixture in a single layer and roast for 25 minutes, tossing halfway through, until the chickpeas are crispy and the tofu is golden.

• 6

  While roasting, whisk together the lemon juice and nutritional yeast in a small bowl to create a thick, savory dressing.

• 7

  Steam the edamame until tender and add it to a serving bowl.

• 8

  Top the edamame with the roasted vegetable mixture and drizzle with the nutritional yeast dressing before serving.