NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Cooked chickpeas

6 oz Extra firm tofu

1 cup Broccoli florets

1 cup Baby spinach

2 tbsp Nutritional yeast

0.5 tbsp Tahini

1 tbsp Lemon juice

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 Water

PREPARATION

• 1

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

• 2

  Drain the tofu and press it between paper towels for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  Place the tofu cubes, chickpeas, and broccoli florets on the prepared baking sheet and drizzle with the olive oil.

• 4

  Sprinkle the garlic powder, smoked paprika, sea salt, and black pepper over the vegetables and protein, tossing well to ensure an even coating.

• 5

  Roast in the oven for 20 to 25 minutes, flipping halfway through, until the tofu is golden and the chickpeas are slightly crispy.

• 6

  While the vegetables roast, whisk together the tahini, lemon juice, nutritional yeast, and water in a small bowl until a smooth, pourable dressing forms.

• 7

  Place the fresh baby spinach in a large serving bowl, top with the warm roasted mixture, and finish with a generous drizzle of the creamy tahini dressing.