NUTRITION

SERVINGS

INGREDIENTS

9 oz extra firm tofu

0.5 cup canned chickpeas

1 cup broccoli florets

1 cup chopped kale

1 tsp olive oil

2 tbsp nutritional yeast

1 tbsp hemp hearts

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 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, then cut into 1/2-inch cubes.

• 3

  Rinse and drain the chickpeas, patting them dry with a clean towel.

• 4

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

• 5

  Spread the mixture in a single layer on the baking sheet and roast for 25 minutes until the tofu is golden and the chickpeas are slightly crunchy.

• 6

  While roasting, place the kale in a bowl with the lemon juice and massage with your hands for 1-2 minutes until softened.

• 7

  Assemble the bowl by placing the roasted tofu and vegetables over the bed of massaged kale.

• 8

  Finish by sprinkling with nutritional yeast and hemp hearts for a savory protein boost.