NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

1 cup canned chickpeas

1 cup broccoli florets

1 cup chopped kale

3 tbsp nutritional yeast

0.5 tsp olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Press the tofu with a clean towel to remove excess moisture, then cut it into 1/2-inch cubes.

• 3

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

• 4

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

• 5

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

• 6

  While roasting, place the chopped kale in a bowl with the lemon juice and a pinch of salt, massaging it with your hands until softened.

• 7

  Remove the tray from the oven and immediately sprinkle everything with the nutritional yeast, tossing to coat.

• 8

  Assemble the bowl by layering the roasted mixture over the massaged kale and serve warm.