NUTRITION

SERVINGS

INGREDIENTS

6 oz firm tofu

0.5 cup canned chickpeas

1 cup broccoli florets

0.5 cup cooked quinoa

0.5 cup nonfat Greek yogurt

1 tbsp pumpkin seeds

1 tsp olive oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Drain the firm tofu and press it between paper towels for 5 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  Rinse and drain the chickpeas, patting them very dry with a clean kitchen towel to ensure they get crispy in the oven.

• 4

  In a large mixing bowl, combine the tofu cubes, chickpeas, and broccoli florets.

• 5

  Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, sea salt, and black pepper; toss until everything is evenly coated.

• 6

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

• 7

  While the vegetables roast, whisk together the nonfat Greek yogurt and lemon juice in a small bowl until smooth to create the dressing.

• 8

  Place the warm cooked quinoa in the base of a serving bowl.

• 9

  Top the quinoa with the roasted tofu, chickpeas, and broccoli.

• 10

  Drizzle the lemon-yogurt sauce over the top and garnish with pumpkin seeds for an extra boost of protein and texture.